• 1/4 pound salt pork (cut into 1-inch strips), or 8 to 9 slices bacon (diced)
  • 1/2 large onion (diced)
  • 4 to 6 green onions (sliced)
  • 1 1/2 tablespoons all-purpose flour
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/4 cup dry white wine
  • 3 pounds potatoes (cut into 1-inch chunks)
  • 5 cups chicken broth
  • 1/4 teaspoon pepper
  • Optional: Sweet ground paprika
In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.

Add both types of onions and cook until they start to soften, about 4 or 5 minutes. Sprinkle flour over the onions, and add bay leaves and thyme.

Increase the heat to high. Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.

Add potatoes, 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.

Sprinkle with paprika, if desired. Taste and adjust seasonings. Remove bay leaves before serving.