Recipe Ingredients
1 small
leek, white part only, diced
2 cans
chicken broth (14.5 oz each)
2 cups
whole milk
1 cup
frozen corn, thawed
1 teaspoon
parsley flakes
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Chunky Potato Soup
This potato soup is great for a weekend lunch. In only thirty minutes, you’ll be enjoying rich potato soup with bacon and corn.
10 mins
20 mins
Serves 5
Recipe Ingredients
| 3 slices | Bob Evans Thick Sliced Hardwood Smoked Bacon |
| 1 pkg. | Bob Evans Diced Home Fries 20 oz |
| 1 small | leek, white part only, diced |
| 2 cans | chicken broth (14.5 oz each) |
| 2 cups | whole milk |
| 1 cup | frozen corn, thawed |
| 1 teaspoon | parsley flakes |
Instructions
| 1 | In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. |
| 2 | In bacon drippings, saute leeks until softened, approximately 3 minutes. |
| 3 | Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, approximately 15 minutes. |
| 4 | Lightly mash with a potato masher. |
| 5 | Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers. |
Nutrition Info
| Calories | 240 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 1350 mg |
| Total Carbs | 37 g |
| Dietary Fiber | 4 g |
| Protein | 6 g |
Allergen Info
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.
