Potato Soup

• 1/2 cup white onion diced
• 6 tablespoons butter
• 2 cups milk
• 2 cups heavy cream
• 4 cups chicken stock
• 4 tablespoons flour
• 8 potatoes large Russett
• 8 ounces tasso Pork, or rendered bacon
• 2 sprigs fresh thyme
• 1 teaspoon saffron
• salt to taste
• black pepper to taste
• cayenne to taste

1. 1. Peel and dice the potatoes; boil until fork-tender. Drain the potatoes and set aside.
2. 2. Melt the butter over medium heat, add the onions and sautee until golden. Add the flour and mix well.
3. 3. Add the cream, milk, and chicken stock; bring to a boil.
4. 4. Lower the heat to a simmer and add the tasso (optional), thyme, and saffron (optional). Cook for 5 minutes.
5. 5. Add the potatoes; cook for 5 minutes.
6. 6. Add the salt, black pepper, and cayenne to taste. If using bacon instead of tasso, add now.
7. 7. Enjoy immediately.

white onion, butter, milk, heavy cream, chicken stock, flour, potatoes, tasso, thyme, saffron, salt, black pepper, cayenne

Taken from www.yummly.com/recipe/Potato-Soup-1691991 (may not work)