potato soup

Ingredients potato soup

2 strips lean bacon chopped
1 cup finely sliced leeks or onion or 8 large green onions with tops finely sliced
2 clove garlic minced
3 medium-sized potatoes peeled and cubed
1 3/4 cup lower-sodium chicken broth
1/2 tsp salt
1/4 tsp white or black pepper
2 cup low-fat(1%)milk
3 tbsp all-purpose flour or potato flakes
1 tsp dried basil leaves

how to make potato soup

In a large saucepan, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain bacon on paper towels; set aside. Add leeks and garlic to reserved drippings and cook until tender. Add potatoes, broth, salt, and pepper. Bring to a boil. Lower the heat and simmer, covered, for 20 minutes or until potatoes are tender. Using a fork, slightly mash the potatoes against the side of the saucepan.

In a medium-sized bowl, wisk together the milk, flour or potato flakes, and basil; stir into potato mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir 2 minutes more or until thickened. Ladle soup into bowls. Top with bacon. Serve with corn bread. Makes 6 side-dish servings.