Potato Bacon Chowder

Directions

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