From How to Cook Everything by Mark Bittman
- ¼ pound good-quality bacon, chopped
- 1 cup chopped onion
- 2 cups peeled and cubed potatoes (about¾ pound)
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 2 cups fish or chicken stock
- Salt and freshly ground pepper to taste
- 1 cup milk
- 1 cup cream, half-and-half or more milk (I used part cream and part milk because that is what I had on hand)
- 2 cups diced or chunked delicate white fish, like cod
- Chopped fresh parsley leaves for garnish
Cook the bacon in a large pot over medium-high heat until crisp and remove with a slotted spoon. Lower the heat to medium and cook the onion, potatoes, and thyme in the bacon fat until the onion softens, about 10 minutes. Add the stock and cook until the potatoes are tender, about 10 minutes.
Add some salt and pepper, then add the milk and cream. Add the fish and bring barely to a simmer over low heat. Be careful not to let the soup boil. Simmer for another 5 minutes or so, until the fish is cooked. Stir in the bacon and serve, garnishing with the chopped parsley.