4 lb. potatoes, cubed
1/2 lg. onion, sliced thin
6 tbsp. butter
1 pt. cream
2 (12 oz.) cans cream corn
3-4 slices bacon, well done, diced up
Salt
Pepper
1/4 tsp. parsley
1/8 tsp. thyme
1/8 tsp. marjoram

Cook cubed potatoes in minimal water covered, steamed for 15 minutes. Meanwhile, fry onion in 2 tablespoons of butter, add seasonings. Cook until lightly brown or smells real good. Warm the cream, cream cheese, butter in Dutch oven. Stir in onions, bacon bits, add salt and pepper to taste.

Heat mixture to piping hot. Do not boil. If cooked in crock pot, heat on high for 1 hour, then on low setting. For better flavor, set aside to cool, then reheat.

Serves 6-8.