2 large (48 oz. ea.) cans chicken broth
(OR: 2 large chicken thighs and 12 cups of water)
12 to 14 medium red and gold potatoes
1 large sweet onion
2 tsp. garlic powder
1 tsp. sea salt
1 tsp. black pepper
1/4 cup dried oregano
1/2 lb. peppered bacon
1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
2 cups milk
1/3 cup fresh chives

If making your own stock: In a large stockpot, combine two large chicken thighs and 12 cups (3-quarts) of water. Bring to a boil over high heat and turn to medium high. Let cook for about 25 to 30 minutes. Remove chicken from water and save for another recipe.

Wash potatoes and cut into 1-inch chunks. Add to boiling water. Roughly chop onion and add to the pot. If you are using canned broth, simply bring to a boil and add the potatoes and onion. Add garlic powder, salt, pepper and oregano. Cook, over medium high heat, for about 20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook bacon over medium high heat until nicely browned. Drain on paper towels. Cut into 1/2-inch pieces and add to the pot.

In a medium sized saucepan, melt butter over medium high heat. Add flour and stir. Slowly add milk, whisking constantly until mixture thickens, about 10 to 12 minutes. Pour into soup. Cook and stir over medium high heat for an additional 10 to 12 minutes. Sprinkle with fresh chives and serve with a green salad and soft French bread.

Serves 8 to 10.

Submitted by: Cleanfreshcuisine