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Add olive oil to pot and about 1/2 potatoes to pot. Coat potatoes with cumin. Quickly brown coated potatoes in olive oil (they will not be fully cooked, just browned). Add stock, remaining spices, remaining potatoes, bacon, and onion and bring to a boil. Reduce to low heat. Add cream cheese (breaking into cubes speeds this process along) and milk. Incorporate cheddar cheese 1/3 at a time, stirring constantly (some potatoes will break in this process, this is ok and necessary to thicken the soup). When cheddar is incorporated, remove from heat and let stand five minutes. Prior to serving sprinkle about 1 t. Gorgonzola on top of each bowl.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching