Simple Start Creamy Potato and Sweet Corn Soup

(Serves 2)

Ingredients:
5 - 6 baby potatoes - washed and sliced.
¼ cup Sweet Corn
¼ Red Onion - sliced
One clove of Garlic - peeled and finely chopped
One bacon Medallion - cut into slices
One vegetable stock cube
200ml skimmed milk
1 tsp Corn flour mixed with 2 tsp of milk. (1pp for one TBSP, 0pp for 1tsp)

Method:

1. Place the sliced baby potatoes in a sauce pan and cover with hot water. Add a sprinkle of salt and simmer. 
2. Cook for 10 minutes on a medium heat until the potatoes are parboiled. 
3. Remove from heat.
4. Pour away approximately half the salted water and leave the remaining potatoes & water in the pan. Add the 200ml of milk to the potatoes.
5. In a frying pan, dry fry the onion and garlic.
6. Once softened  add to the potato & water.
7. Add in the sweet corn, crumbled stock cube and milk and stir.
8. Return to the heat for 10 minutes, ensuring not to boil.
9. In a separate pan, dry fry the sliced bacon until crisp.
10. Remove the soup from heat after 10 minutes and slowly add in the corn flour mixed with milk, stirring continuously. 
11. Pour into a bowl, and garnish with the sliced bacon.