Potato Soup Penzeys Style

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 8 slices bacon, cut into 1/2 inch pieces
• 2 medium onions, minced
• 2 stalks celery, sliced thin
• 3 carrots, diced
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 3 cups potatoes, diced
• 4 tablespoons flour
• 2 quarts chicken broth
• 1 pinch saffron thread
• 1 tablespoon parsley flakes
• salt and pepper

Recipe

• 1 in a 4 qt saucepan fry bacon till crisp over medium heat.
• 2 remove bacon and drain.
• 3 drain all but 2 tbsp of drippings from the pan.
• 4 add minced onions,celery and carrot.
• 5 add marjoram and thyme.
• 6 cover and cook on low for about 10 minutes.
• 7 add potatoes, stir,cover and cook about 15 minutes.
• 8 push vegetables to the side of the pan and add flour 1 tbsp at a time till incorporated into the drippings.
• 9 mix vegetables with the flour mixture.
• 10 add bacon and cook for 5 more minutes.
• 11 add 1 qt chicken stock and stir till smooth.
• 12 add the rest of the chicken stock and bring to a boil.
• 13 add saffron threads and simmer till potatoes are cooked through---about 1/2 hour.
• 14 add parsley flakes.
• 15 season with salt and pepper to taste.