Chunky Potato Soup
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Chunky Potato Soup
Serves: Serves 5
Prep Time: 10 mins
Cook Time: 20 mins
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 Hickory 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
- In large saucepan over medium heat, cook bacon until crisp. Remove and set aside.
- In bacon drippings, saute leeks until softened, approximately 3 minutes.
- Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, approximately 15 minutes.
- Lightly mash with a potato masher.
- Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.
Nutritional Information
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
| 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 Information
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.
