Step 1

Cut the peeled potatoes into cubes, throw them into the boiling broth and boil them until tender.

Step 2

Cut the bacon into medium-sized cubes and fry in a dry, hot frying pan until crisp.

Step 3

Set half of the bacon aside and add the chopped onion and coarsely grated carrots to the remaining bacon and fry alternately in the frying pan.

Step 4

Then add the finely diced tomatoes. Stew for 5 minutes.

Step 5

Then pour the contents of the pan into a saucepan with broth and potatoes, add chili peppers, paprika and grated processed cheese. Blend with a blender until smooth and bring to the boil.

Step 6

Prepare the croutons. Toast the bread in a greased pan and rub it with garlic.

Step 7

Serve the soup with croutons and fried bacon. Sprinkle with paprika, if desired.