Bacon and Potato Soup II

• 3 tablespoons butter or 3 tablespoons margarine
• 2 lbs potatoes, peeled and sliced
• 18 teaspoon white pepper
• 3 cups chicken broth
• 8 slices crispy cooked bacon
• 2 medium onions, sliced
• 3 cups milk
• 1 cup fat-free half-and-half
• 2 tablespoons snipped parsley

1. In a sauce pot, melt butter and cook onions gently.
2. Add chicken broth, potatoes, and pepper.
3. Cover and cook gently 20 to 25 minutes.
4. Cool slightly.
5. Puree half of the potato mixture at a time in a blender or food processor.
6. Return to the pot and add milk and half and half.
7. Reheat.
8. Serve in bowls with crumbled bacon on top of soup.

butter, potatoes, white pepper, chicken broth, bacon, onions, milk, parsley

Taken from www.food.com/recipe/bacon-and-potato-soup-ii-143733 (may not work)