Put the butter in the saucepan and allow to melt. Then steam the cubed onions until translucent. Now add the potatoes and fry for another 3-4 minutes.
Deglaze with 300ml of stock and milk and allow to simmer covered for 15 -25 minutes until the potatoes are cooked. Now puree until smooth using a hand blender. Stir in the grated cheddar together with the cream and allow to steep for a few minutes until the cheese has melted. Season to taste with salt and pepper.
If the soup is too thick, add some more stock and stir in.
Cut the spring onions into fine strips and serve the soup garnished with bacon and spring onions.
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