King Crab Bisque

Here is another Cafe Wrold menu item that my husband has been making for years. This was one of the favorites at our restaurant, and so easy even I can cook it.
Ingredients:
3 (6 oz.) cans Chicken of the Sea crabmeat
1 slice bacon (I prefer Hatfield)
3 Tbs. butter
1/4 cup flour
1 cup chopped onions
2 cups diced potatoes
1 quart cream
1 bay leaf
1 tsp. Old Bay seasoning
1/2 tsp. Thyme
salt & pepper to taste

Saute bacon in butter slowly over low heat in a soup pot, about 10 minutes. Add onion, potatoes, bay leaf, Old Bay and thyme. Continue sauteing for 20 minutes. Add the flour and mix thoroughly. Cook over low heat an additional 15 minutes. Add the crab and cream. Slowly bring the temperature up to just below a simmer and cook for 5 minutes to blend the flavors. You now have a delicous crab soup and can stop right here.
To make a bisque, let the soup cool and run through your blender or food processor till smooth. Reheat. Enjoy!
Serves 10
Here is the YouTube video: http://www.youtube.com/watch?v=5I8Vwx9Ynkk