Ingredients
6 slices bacon, chopped
1 Tbsp vegetable oil
1 onion, chopped
2 Tbsp all-purpose flour
1 tsp fresh or dried thyme
4 cups chicken or vegetable stock
2-3 thin skinned potatoes, unpeeled and diced
1 cup half & half
1 cup grated old cheddar
Preparation
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 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.
