1. Fry the bacon in a pan until golden brown, to get and set aside. Add the oil in a pan and fry until transparent color, add the potatoes, corn, water and milk. Bring to a boil and simmer, stirring occasionally, for about 20 minutes until cooked potatoes.
2. Crumble the cheese and add most of the soup with bacon 3/4. Preheat and season to taste. If the soup is too thick, add a little more milk or water. Serve sprinkled with remaining cheese and bacon and chopped parsley.
Translated by site: wday.ru
01.02.2016
01.02.2016
01.02.2016
01.02.2016