Cut potatoes in halves and place them in a microwave safe dish, cut sides facing down. Add 1/4 cup water. Cover the dish with plastic wrap. Cook on high for 15 minutes or until potatoes are tender. Cool until they are comfortable to touch and remove the skins. Alternative method - peel potatoes and cut them in quarters. Boil in salted water over medium heat until potatoes are soft and done. It takes around 30-35 minutes.

In a sauce pan heat butter (oil) over medium heat and add chopped onion. Cook for 1 minute and add cumin and red pepper flakes and stir. Add vegetable stock (can use chicken stock) and bring to a boil.

Puree potatoes and stock in batches and pour into a bowl.

Serve soup warm with cooked bacon and shredded parmesan cheese on top.