HERBED POTATO SOUP

Serves: 6

6 potatoes, peeled, diced 2 cups (500 mL) chicken broth

1 tsp (5 mL) dried marjoram

5 slices smoked side bacon, diced

1 onion, coarsely chopped 2 cloves garlic, minced 2 tbsp (30 mL) all-purpose flour

4 cups (1 L) hot milk 1/2 cup (125 mL) whipping cream

Salt and freshly ground pepper

1/2 cup (125 mL) chopped fresh flat-leaf parsley

1. In a large saucepan over medium heat, cook the potatoes in the chicken broth with the marjoram for 10 to 15 minutes, until the potatoes are tender. Without draining, mash potatoes coarsely in the pan. Set aside.

2. Meanwhile, in a medium frying pan over medium heat, fry bacon until crisp. Use a slotted spoon to transfer bacon to paper towels to drain.

3. Pour off all but 2 tbsp (30 mL) of the bacon fat and cook onions and garlic, covered, over low heat, until softened but not browned, about five minutes. Sprinkle with flour and cook, stirring, for two minutes. Stir mixture into the potatoes.

4. Gradually add the hot milk to the potato mixture, bring to a boil over medium heat, stirring constantly for one minute.

5. Reduce heat to low and stir in the cream. Season with salt and pepper to taste. Stir in the parsley and serve in heated bowls. Top each with bacon.