Three slices of bacon, cut into lardons, fried up in a pot. Pulled them out once crispy to drain & sautéed a quater of a chopped onion in the bacon grease. I drained off the extra and added some flour. Created a roux to thicken a cup of chicken broth, left over from last weekend's butternut squash soup. Then some buttermilk. Black pepper and Italian herbs. Finally I added back the potatoes and heated it all through. Served it up & topped with shredded cheese, a few drops of frank's red hot and some of the crispy bacon bits.
Awesome lunch!
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