Potato-Bacon Chowder

• 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

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).

butter, onion, celery, potatoes, chicken broth, light cream cheese, bacon, milk, parsley, salt

Taken from www.food.com/recipe/potato-bacon-chowder-260756 (may not work)