Potato-Bacon Chowder

A satisfying comfort food that can be jazzed-up with the same toppings you would put on a baked potato (cheese, green onions, bacon). This is a great soup for a pot-luck, because it is universally enjoyed by kids and adults. NOTE: The original version called for Half 'N Half, but I've found that milk works just fine.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 2  tablespoons butter
• 1  cup onion, diced
• 1⁄2 cup celery, diced
• 6  cups potatoes, peeled, diced (about 2 1/2 lbs.)
• 32  ounces chicken broth
• 8  ounces light cream cheese
• 1⁄2 lb bacon, cooked, chopped
• 16  ounces milk
• 2  tablespoons parsley, fresh, chopped
•  salt and pepper

Directions

1. Prepare vegetables; dice onion and celery. Peel and dice potatoes into small pieces.
2. Saute onion and celery in butter about 8 minutes over low heat until softened.
3. Add potatoes and chicken broth. Simmer 15-20 minutes until potatoes are tender.
4. Add cream cheese to soup (Hint: pour some of the hot soup into a mixing bowl with cream cheese; whisk to blend, and then pour this back into the soup pot).
5. Add chopped bacon and milk (if you like a richer soup, use Half-n-Half instead of milk).
6. Option - add a pkg. of frozen broccoli, cooked, drained and chopped, or a package of frozen corn.
7. Season with salt and pepper.
8. Serve with additional toppings (cheese, chopped green onions, bacon).