Chunky Bacon and Potato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This potato soup is great for a weekend lunch. In only thirty minutes, you'll be enjoying rich potato soup with bacon and corn. Ingredients:
3 slices bob evans® bacon, cut into 1/2 inch pieces |
1 small leek, white part only, diced |
1 (20 ounce) package bob evans® home fries diced potatoes |
2 (14 ounce) cans chicken broth |
2 cups whole milk |
1 cup frozen corn, thawed |
1 teaspoon parsley flakes |
Directions:
1. In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes.
2. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.
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