Chunky Potato Soup
|Bacon slices||6 , chopped|
|Leek/1/2 cup chopped green onions||1 Large, chopped|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, cubed (1 Package)|
|Chopped peeled potatoes||4 Cup (64 tbs)|
COOK bacon in Dutch oven or large saucepan on medium heat until crisp, stirring frequently. Drain bacon, reserving 2 tablespoons drippings in Dutch oven. Set bacon aside.
ADD leek to reserved drippings; cook and stir 5 minutes or until tender. Add broth, milk and cream cheese; cook on low heat until cream cheese is melted, stirring frequently.
ADD potatoes; cook, uncovered, 20 to 25 minutes or until potatoes are tender, stirring occasionally.