Creamy Potato Soup

1. 1

   In a 5- to 6-quart pan, stir bacon over medium-high heat until lightly browned and crisp, about 10 minutes. Lift from pan with a slotted spoon and drain on paper towels.

2. 2

   Add onion to pan drippings and stir often until limp, about 3 minutes.

3. 3

   Meanwhile, cut potatoes into 1/2-inch cubes.

4. 4

   Add potatoes and broth to pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender when pierced, about 10 minutes, stirring occasionally.

5. 5

   Blend flour and milk until smooth. Add to soup and stir over high heat until boiling, about 3 minutes.

6. 6

   Stir in parsley and ladle soup into bowls. Sprinkle with bacon and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.