Recipe

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• 12 small red potatoes, cut into 1 1/2 & quot ,pieces
• 8 slices bacon, cut into 1/2 & quot ,pieces
• 1 cup red onion, cut into 1/2 & quot ,pieces
• 2 tbsp all-purpose flour
• 1/4 tsp thyme leaves
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup whipping cream
• 10 oz frozen tender tiny peas, thawed,drained

• 1 In 2-qt.
• 2 saucepan place potatoes.
• 3 Add enough water to cover; bring to a full boil.
• 4 Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes).
• 5 Meanwhile, in 10 skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes).
• 6 Add onion; continue cooking until browned.
• 7 Drain off fat except for 2 tablespoons; set bacon and onion aside.
• 8 Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
• 9 Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds).
• 10 Stir in Whipping cream, peas, bacon, onion and potatoes.
• 11 Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes).