Ingredients
1 cup onion\cooked, chopped
1 bunch scallions, chopped
6 slices bacon
3 Tbsps. unsalted butter
5 white potatoes, peeled and diced
1/2 tsp. marjoram
4 cups chicken stock, hot
2 Tbsps. all purpose flour
3 cups whipping cream, or half and half
Instructions
Cook bacon in a heavy nonstick skillet over medium high heat 8-10 minutes until bacon is crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Set aside. Add chopped onions and scallions to hot bacon drippings and sauté 5-6 minutes over medium high heat, stirring frequently until onions are translucent. Stir in flour until mixed thoroughly. Stir in remaining ingredients, except cream. Crumble cooked bacon and stir into mixture. Season with salt and pepper to taste. Bring mixture to a boil. Reduce heat to medium low and simmer 45 minutes, or until potatoes are done. Stir in whipping cream and cook 5 minutes or until mixture is hot. Do not boil.
1 cup onion\cooked, chopped
1 bunch scallions, chopped
6 slices bacon
3 Tbsps. unsalted butter
5 white potatoes, peeled and diced
1/2 tsp. marjoram
4 cups chicken stock, hot
2 Tbsps. all purpose flour
3 cups whipping cream, or half and half
Instructions
Cook bacon in a heavy nonstick skillet over medium high heat 8-10 minutes until bacon is crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Set aside. Add chopped onions and scallions to hot bacon drippings and sauté 5-6 minutes over medium high heat, stirring frequently until onions are translucent. Stir in flour until mixed thoroughly. Stir in remaining ingredients, except cream. Crumble cooked bacon and stir into mixture. Season with salt and pepper to taste. Bring mixture to a boil. Reduce heat to medium low and simmer 45 minutes, or until potatoes are done. Stir in whipping cream and cook 5 minutes or until mixture is hot. Do not boil.