1. Prepare a potato, a small amount of corn, two slices of bacon and a proper amount of butter.

2. Wash the corn and cook it with water. Drain and set aside.

3. Add a little butter, diced bacon and stir-fry with butter until slightly burnt. Add the list, stir fry and serve.

Then stir-fry the onion with bacon oil until the onion is fragrant and soft.

Stir-fry the onion until fragrant, then add the diced soil and continue to stir-fry for a while.

Pour in water just before the potatoes.

The cooked potatoes are warmed a little, then put into a blender and add some water to make them into a potato paste (just add enough water to make the blender rotate smoothly)

Pour the potato paste back into the pot, add a proper amount of light cream and continue to cook. At this time, the consistency of the soup can be adjusted. If it is too thick, add some water until the potato paste becomes smooth and thick, and keep stirring the thick soup.

Finally, add salt and black pepper to taste, turn off the heat, put it in a bowl, add fried bacon and comprehensive herbs and serve.