Potato and Bacon Chowder

Directions

1. 1
   Place bacon in large heavy saucepan and cook over a medium heat for 5 minutes or until crisp and golden.
2. 2
   Remove from pan and drain on absorbent paper.
3. 3
   Melt butter in pan and cook onions, celery, and thyme over a low heat for 4-5 minutes or until onion is soft.
4. 4
   Return bacon to pan, then stir in flour and cook for 1 minute.
5. 5
   Remove pan from heat and gradually add blended stock.
6. 6
   Bring to the boil then reduce heat.
7. 7
   Add potatoes and cook for 10 minutes until potatoes are tender.
8. 8
   Remove pan from heat and stir in sour cream and and parsley.
9. 9
   Return to heat and cook without boiling, stirring constantly, for 1-2 minutes.
10. 10
    Ladle soup into bowls, sprinkle with chives and serve immediately.