1/4 lb. bacon, diced
2 lg. onions, chopped
1 carrot, diced
4 ribs celery, chopped
1/4 c. flour
1 lb. potatoes, diced
1 tsp. thyme
1/2 tsp. pepper
2 tsp. salt
1 bay leaf
2 qts. chicken stock or broth
1 c. white wine
2 c. diced, cooked chicken
2 c. heavy cream
Parsley for garnish

In large soup pot brown bacon. Remove and leave fat in pan. Reserve bacon. saute onion, carrot and celery in fat until soft. Add flour and cook for 2 minutes. Add potatoes to flour mixture. Remove from heat and add thyme, pepper, salt, bay leaf, stock and wine. Stir well. Cook over low heat for 45 minutes. Add chicken and cooked bacon and heat for 10 minutes. Remove bay leaf. Add cream and cook for 5 minutes. Do not boil. Fill soup bowls and sprinkle with parsley. Makes 12 servings.