Blue Owl Cream of Potato Soup

51 pm

6 slices bacon

4 cups potatoes, peeled and diced

1 diced medium onion

2 tablespoons instant chicken broth

1 teaspoon ground thyme

1 tablespoon oil (bacon grease is best)

1/4 cup chopped ham

2 cups heavy cream

4 cups milk

1 tablespoon dried parsley flakes

2 tablespoon cornstarch mixed in

1/4 cup water

Fry bacon until crisp. Crumble and set aside.

Place potatoes in large stockpot. Add just enough water to cover potatoes, cover. Add in onion, instant broth, thyme, oil, bacon and ham. Bring to boil, reduce heat and simmer until potatoes are tender.

Drain off excess water. Return to heat and stir in remaining ingredients. Blend till smooth and heated through.