Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

i found this in a penzeys catalog and cannot wait to try it in colder weather!cheddar cheese sounds good with this one!

Ingredients Nutrition

Directions

  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.