Potato Soup

Name: Potato Soup
Ingredients: 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

10 ingredients

15 steps

Ingredients

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

Directions

1

In a large saucepan, cook bacon over moderate heat until crisp.
2

Remove bacon, reserving drippings.
3

Drain bacon on paper towels; set aside.
4

Add leeks and garlic to reserved drippings and cook until tender.
5

Add potatoes, broth, salt, and pepper.
6

Bring to a boil.
7

Lower the heat and simmer, covered, for 20 minutes or until potatoes are tender.
8

Using a fork, slightly mash the potatoes against the side of the saucepan.
9

In a medium-sized bowl, wisk together the milk, flour or potato flakes, and basil; stir into potato mixture.
10

Cook over moderate heat, stirring constantly, until mixture starts to thicken.
11

Cook and stir 2 minutes more or until thickened.
12

Ladle soup into bowls.
13

Top with bacon.
14

Serve with corn bread.
15

Makes 6 side-dish servings.