Creamed Potatoes and Peas

This meal just says Summer! Baby red potatoes freshly dug from the garden and peas shelled by a 4 year old taste the best. But of course you can purchase red potatoes and use frozen peas, it will still taste yummy! Thanks Candise for a delicious meal.

Creamed Potatoes and Peas

10-12  new red potatoes, cut into 1 1/2 inch cubes

1 can low sodium chicken broth
8 slices bacon, cut into 1/2 inch pieces
1/2 red onion, chopped
3 Tbsp. flour
1/2 tsp thyme or fresh parsley--I would not use thyme again, use several tablespoons of fresh parsley instead
1/2 tsp salt
1/2 tsp pepper
1/2 cup whipping cream

1/2 cup milk

1 cup chicken broth (from potatoes)
1 1/2 cup freshly shelled peas

Place diced potatoes in a 2 qt saucepan.  Add one can chicken broth, and enough water to cover the potatoes.  Bring to a full boil.  Cook over medium heat, stirring occasionally until potatoes are tender, 10-15 minutes.  Meanwhile, cook bacon over medium heat.  When bacon is almost done add onion and cook until just tender.  Drain off fat, except 2 Tbsp.  Set bacon and onion aside.  In the 2 Tbsp of remaining bacon grease add flour, thyme, salt and pepper.  Stir for one minute.  Add cream, milk, and broth (drained from potatoes).  Stir until bubbly and thickened.  When slightly thickened add fresh peas and cook 6-8 minutes, adding broth (from potatoes) as needed to thin the sauce.  When peas are slightly tender add bacon, onions and potatoes to sauce.  Heat through.  Add broth to reach desired consistency.  Add salt and pepper to taste.  Garnish with fresh parsley and bacon.