Nothing beats a warm bowl of soup on a rainy day and here’s a quick and hearty Potato Soup recipe that you can whip up with MARIGOLD King of Kings Full Cream Evaporated Milk. Ingredients (Serves 6 pax) For this you will need: 2 cans of MARIGOLD King of Kings Full Cream Evaporated Milk 8 Slices of bacon (chopped for garnishing) 1½ small yellow onion 3 shallots 5 cloves garlic 4½ tablespoons all-purpose flour 3½ cups low-sodium chicken broth 1.3kg potatoes, peeled and diced to 1 inch size cubes 1 ⅔ teaspoon of salt 1 ½ teaspoon freshly ground black pepper ⅔ cup sour cream 1½ cup shredded cheddar cheese Directions: Add the bacon to a stock pot and cook over medium-high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leaving the grease in the pot. Dice the onion and shallots and add it into the stock pot. Cook for about 5 minutes until the onions and shallots have softened and turned translucent. Add the minced garlic into the stock pot and cook for an additional 30 seconds. Stir in the flour and cook for about 2-3 minutes, until it turns to a light golden colour. Slowly pour in the chicken stock and stir continuously to combine with the flour mixture. Add in MARIGOLD King of Kings Full Cream Evaporated Milk, potatoes, salt and pepper to the mixture. Stir to combine. Bring the mixture to a low boil. Simmer and place lid onto pot. Stir occasionally until the potatoes are softened and fork tender. Once the potatoes are soft, remove the stock pot from heat. Blend the mixture until you achieve your desired texture. Pour blended mixture back into the pot and add in shredded cheese and sour cream. Stir to combine. Serve soup warm, garnish with chopped bacon on top and any additional toppings of your choice.