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- Cook Bacon & Onion: In a 12-inch skillet, cook the bacon over medium heat for 6 to 7 minutes until crisp. Drain the bacon on paper towels and crumble it, setting it aside. Reserve 2 tablespoons of the drippings in the skillet. Add the chopped onion and cook over medium-high heat for about 6 minutes, until almost tender.
- Cook Potatoes: In a 6-quart Dutch oven or large pot, combine the cooked onion, chicken broth, and cubed potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are very tender.
- Make the Roux: Meanwhile, in the same skillet used for the bacon, melt the butter over low heat. Stir in the flour with a whisk until smooth. Cook and stir for 1 minute. Gradually whisk in 2 cups of the milk.Continue reading…
