- Average
- Average budget
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Ingredients
- 6 slices bacon, chopped
- 1 Tbsp canola oil
- 1 onion, chopped
- 2 Tbsp all-purpose flour
- 1 tsp fresh or dried thyme
- 1 L (4 cups) chicken or vegetable stock
- 2-3 thin skinned potatoes, unpeeled and diced
- 1 cup half & half
- 1 cup grated old cheddar
Preparation
Step 1
In a largish pot, cook the bacon over medium-high heat until crisp; remove with a slotted spoon and set aside in a bowl. Add the canola oil and the onions to the pot and cook for 5-6 minutes, until soft.
Sprinkle the flour and thyme over the onions and stir to coat, cooking for a minute. Add the stock and potatoes, bring to a boil and simmer uncovered for 15 minutes, until the potatoes are tender.
Add the half & half and cheddar and cook for a few more minutes, until the cheese is melted. Stir in the bacon and season to taste with salt and pepper.
Serves 4-6.