This turned out pretty well. The bacon made that a foregone conclusion but the Parmesan was an experiment gone good. I simmered potato pieces in chicken broth until they were soft and then pureed everything in the pot with an immersion blender. The bacon crisped up in a separate pan and was added after the blender did its job – save a little for garnishing at the table. There’s some milk in there to thin it, lots of grated Parmesan and some cheddar I had leftover from burritos. Seasonings include dried thyme, oregano, fresh ground black pepper and salt. I used the same microplane grater I grated the Parm with on a little bit of carrot that you can see in the photo if you look hard.Since I am lunatic I took the chance to add a little color to the plate with a healthy slug of my hot sauce. It was good but I wouldn’t let the lack of it dissuade me from demolishing a future bowl of this soup.