Potato and Carrot Creamy Soup

2 Medium-sized Potatoes 400g Carrots 1 Onion Olive oil Sage	Cut the onion, the potatoes and the carrots into small cubes. Fry the onion in a pan with a splash of olive oil and some sage. Once the onions are softened, add potatoes and carrots, and let them fry for a couple of minutes.
1 Vegetable stock cube 200ml Milk Boiling Water	Crumble the stock cube in the pan and add boiling water until the vegetables are almost covered, and then add the milk. Let it boil for around 20 minutes until the potatoes and carrots are soft. It might take less or longer depending on the size of the cubes.
Milk can be substituted by cream. The proportion of water and milk can also be varied.
4 Bacon Rashers 100g Goats Cheese Dill Pepper Parmesan	Once the vegetables are cooked, blend with an immersion blender until no chunks are left. Put back on the hob at low heat. In the meantime, cut the bacon and fry it in a small pan at high heat until crispy. Add pepper and dill to the soup (around 1 teaspoon of dill). Once the bacon is ready, pour the soup in two bowls, top with the bacon and crumble in the goats cheese. Grate some parmesan and serve.