8 slices smoked country bacon
1 cup (250 mL) chopped yellow onion
3 cups (750 mL) diced raw potato
2 2/3 cups (650 mL) chicken stock
1 cube chicken bouillon
3 tbsp (45 mL) flour
1 cup (250 mL) heavy cream
Salt and pepper to taste
Cut bacon into 1/2-inch pieces; cook in a large saucepan until crisp. Reserve bacon and 2 tablespoons of fat.
Sauté onion in fat until translucent; add potato, chicken stock and bouillon. Bring to a boil, reduce heat and simmer for 15 minutes.
Mix flour with heavy cream, whisking until smooth. Add to soup. Bring to a boil and reduce heat, simmering until thick. Add bacon, and salt and pepper to taste. Makes 6 appetizer servings or 4 entrées.