Monday, February 13, 2012

Creamy Potato Soup

6 slices bacon, diced
1 onion, chopped
1 tablespoon all-purpose flour
1 tablespoon butter
6 cups chicken broth
6 potatoes, thinly sliced
1/2 cup instant mashed potato flakes
1 tsp garlic
1 can corn
1 cup half-and-half or heavy whipping cream

Saute bacon and onions in a medium saute pan, until browned. Set aside.
Over low heat, in a medium sauce pan, cook flour and butter until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, garlic, corn and instant potatoes. Simmer for 30 minutes and then blend in half and half (optional). Serve.