3/4 lb thick-sliced bacon, cut into 1/4" wide pieces
1 1/2 medium yellow onions, chopped
4 Tbsp butter
1/2 cup all-purpose flour
15 cups potatos, varied chop from 1/4" to 1"
7 cups chicken stock
1 tsp dried thyme
2 tsp garlic powder
1 tsp salt
1/2 tsp fresh ground pepper
1 1/2 tsp Old Bay seasoning
1/2 tsp Six-Pepper seasoning
1 dash cayenne pepper
1 tsp white pepper
2 bay leaves
2 cups milk
1 pint heavy cream
Chop potatos. Cook in slightly-salted water until done. Drain and rinse under cold running water; set aside.
Cook bacon in 8-quart stockpot over medium heat until crispy, stirring frequently. Add onions, cook until translucent. Add butter, melt, stirring frequently. Sift in flour gradually with constant stirring. Cook, stirring constantly, until well thickened.
Add chicken stock, all spices, and 3 cups of potatos. Bring to a boil, reduce heat and simmer until potatos break down and soup thickens, about 30 minutes.
Add milk and remaining potatos, return to a boil, reduce heat and simmer 20 minutes. Add heavy cream, heat through. Remove Bay leaves and serve.
This recipe last updated: 9 January 2009