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

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.

lean bacon, leeks, clove garlic, potatoes, lower, salt, white, flour, basil

Taken from cookpad.com/us/recipes/333998-potato-soup (may not work)