1/4 pound salt pork, cut in 1-inch strips, or about 5 to 6 slices bacon, diced
1 large onion, cut in 1-inch chunks
1 small carrot, small slices or diced
4 to 6 green onions, sliced
1 1/2 tablespoons flour
2 bay leaves
1 teaspoon dried leaf thyme
1/4 cup dry white wine, or, chicken broth
3 pounds potatoes, cut in 1-inch chunks (red, yellow, or variety)
3 cups chicken broth
1/4 teaspoon pepper
In a large soup pot, or Dutch oven, cook the salt pork or bacon until crisp. Add onions and carrot and cook until softened but not limp, about 4 or 5 minutes. Sprinkle flour over the onions, add bay leaves and thyme; increase the heat to high.
Pour in wine (or chicken broth) and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine(broth) has evaporated.
Add potatoes,3 cups of broth, and pepper. Cover and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 45 to 60 minutes. Taste and adjust seasonings if necessary. Remove bay leaves before serving. Garnish with additional green onion if desired.
About 4 servings