1 tbsp. olive oil
2 slices bacon
4 cloves garlic, minced
1 large sweet onion, sliced
3 green onions, sliced
2 cups chicken broth
2 cups milk
1/4 tsp. salt, or to taste
1/8 tsp. pepper, or to taste
1/8 tsp. thyme
2 tbsp. freshly chopped parsley
pinch paprika
3 large potatoes (or 4 medium), peeled

In a Dutch oven, sauté bacon, then onions and garlic in olive oil. Cook until bacon renders out but do not allow garlic to brown. Remove bacon and chop. Set aside.

Add chicken broth and thyme. Add peeled and potatoes cut into 2 inch pieces. Cover and simmer until potatoes are softened.

Mash potatoes coarsely or use a hand blender to make a chunky puree. Add reserved crumbled bacon, milk and chopped parsley. Season to taste with salt and pepper.

Serve with pats of butter and a sprinkle of parsley or paprika for color.

Submitted by: Belle