12 sm. new red potatoes, cut into 1 1/2 inch pieces
8 slices bacon, cut into 1/2 inch pieces
1 c. red onion, cut into 1/2 inch pieces
2 tbsp. all-purpose flour
3/4 tsp. thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
1 c. whipping cream
1 (10 oz.) pkg. frozen tender tiny peas, thawed, drained

In a 2 quart saucepan place potatoes. Add enough water to cover; bring to a full boil. Cook over medium heat, stirring occasionally, until potatoes are tender (10 to 15 minutes). Meanwhile, in a 10 inch skillet cook bacon over medium high heat, stirring occasionally, until partially cooked (4 minutes). Add onion; continue cooking until browned (4 to 5 minutes). Drain off fat except for 2 tablespoons; set bacon and onion aside. Stir four, thyme leaves, salt and pepper into reserved 2 tablespoons fat. Cook over medium heat, stirring constantly, until smooth and bubbly (30 seconds). Stir in whipping cream, peas, bacon, onion and potatoes. Continue cooking, stirring occasionally, until mixture thickens and is heated through (3 to 4 minutes). 6 servings. 30 minutes.