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1
In a large skillet fry the bacon crisp, remove and place on paper towels, pouring 1/2 the bacon fat off and St aside for rue later.
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2
Next, pour the bag of Simply Potatoes and onion into the skillet and brown cooking 1/2 way.
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3
Remove the potatoes and onion set aside.
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4
Replace the bacon fat you set aside earlier into the pan add the flour and make a paste, add the chicken stock and stir until it thickens.
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5
In a large skillet fry the bacon crisp , remove the bacon and drain on paper towels and remove 1/2 the bacon fat and set aside later for rue.
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6
In a 2 quart pan replace the bacon fat you set aside earlier, and add the flour, making a paste, add in the chicken stock to thicken the soup slightly stirring until all paste is dissolved into stock.
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7
Pour the bag of Simply Potatoes with onion into the same skillet and brown cooking till tender, remove and set aside.
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8
Pour into the stock potatoes and onion along with 4 slices of the Applewood bacon that has been crumbled and chopped celantro.
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9
Heat to a boil for 10 minutes then turn off turn off.
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10
Salt and pepper to taste.
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11
Ladel into bowels crumble 1 slice of crisp Applewood bacon on top of each bowl garnish with a sprig of celantro.
