This is a wonderful hearty soup. The blend of the herbs, bacon and stock is truly a treat on a cold day.
2 Cups diced onions
1 garlic clove
10 small russet potatoes
7 slices of bacon
1 Cup milk
2 Cups 1/2 and 1/2 cream
4 Cups chicken stock
1 Tbsp dried parsley
1/2 tsp ground thyme
1/4 tsp black pepper`
3 Tbsp bacon fat
2 Tbsp butter
1/4 cup all purpose flour
Cut bacon into 1/4 inch pieces. Fry bacon until cooked, but not crispy. Hint: Start bacon in a cold pan. It splatters less and you can extract more grease.
Remove bacon from the pan and place into a slow cooker. Reserve the bacon grease.
In the same frying pan add back 3 Tbsp of the bacon fat and fry the onions until translucent. Add the garlic and fry a minute longer.
Place contents of frying pan into the slow cooker.
In the same frying pan melt the butter over medium heat, add the flour to make a roux. Pour in the milk and cream whisking the entire time to avoid lumps. Once the mixture is smooth and thickened, remove from heat and place into the slow cooker.
Peel and chop potatoes into 1/2 inch cubes. Boil in a large pot in the chicken stock. Boil until fork tender. Add contents of pot to the slow cooker.
Stir together ingredients adding the parsley, thyme and pepper.
Simmer on a low setting of the slow cooker for 3 hours to blend the flavours.