Potato Buttermilk Soup - cooking recipe

Ingredients

1 1/2 lb. Mountain King russet potatoes, peeled and cut into 1/2-inch cubes
2 c. chicken stock
6 slices bacon, diced
1 c. chopped shallots or onion
1 Tbsp. all-purpose flour
5 c. buttermilk
1 Tbsp. thyme
salt and pepper
whole fresh thyme sprigs for garnish

Preparation

Cover cubed potatoes with broth and cook until tender.
Remove from heat, do not drain.
Cook bacon until crisp.
Drain.
Saute shallots (onions) in bacon fat until golden, then remove.
Melt butter in saucepan over medium-high heat.
Add flour and stir for 2 minutes.
Slowly stir in buttermilk.
Cook until mixture thickens.
Add shallots, potatoes and liquid, and thyme; heat to near boil.
Season with salt and pepper.
Garnish with bacon and thyme sprigs.