Ingredients

Instructions

  1. In a heavy 4 quart covered soup pot, cook bacon until crisp. Drain bacon on paper towels and break into small pieces. Drain off all but 2 tablespoons bacon drippings from the pot.
  2. Add onions, celery, carrots, marjoram and thyme to the pot, stir, cover and cook on low for 10 minutes.
  3. Add potatoes, stir, cover, and cook for 15 minutes.
  4. Push the vegetables to one side of the pot and then stir in the flour, 1 tablespoon at a time. When the flour has all been incorporated, mix with the vegetables.
  5. Add the bacon and cook for 5 minutes.
  6. Add 1 quart chicken stock and stir until smooth. Add the rest of the stock and bring to a boil. Add saffron threads.
  7. Reduce heat and simmer for 30 minutes or until potatoes are cooked. Add parsley flakes. Taste, then season with salt and pepper as desired.