Potato Soup Penzeys Style

• 8 slices bacon, cut into 1/2 inch pieces
• 2 medium onions, minced
• 2 stalks celery, sliced thin
• 3 carrots, diced
• 1 teaspoon marjoram
• 12 teaspoon thyme
• 3 cups potatoes, diced
• 4 tablespoons flour
• 2 quarts chicken broth
• 1 pinch saffron thread
• 1 tablespoon parsley flakes
• salt and pepper

1. in a 4 qt saucepan fry bacon till crisp over medium heat.
2. remove bacon and drain.
3. drain all but 2 tbsp of drippings from the pan.
4. add minced onions,celery and carrot.
5. add marjoram and thyme.
6. cover and cook on low for about 10 minutes.
7. add potatoes, stir,cover and cook about 15 minutes.
8. push vegetables to the side of the pan and add flour 1 tbsp at a time till incorporated into the drippings.
9. mix vegetables with the flour mixture.
10. add bacon and cook for 5 more minutes.
11. add 1 qt chicken stock and stir till smooth.
12. add the rest of the chicken stock and bring to a boil.
13. add saffron threads and simmer till potatoes are cooked through---about 1/2 hour.
14. add parsley flakes.
15. season with salt and pepper to taste.

bacon, onions, stalks celery, carrots, marjoram, thyme, potatoes, flour, chicken broth, saffron thread, parsley flakes, salt

Taken from www.food.com/recipe/potato-soup-penzeys-style-97142 (may not work)