INGREDIENTS
2 tbsp
butter
1/2 cup
chopped onion
6 cups
peeled and cubed potatoes
2 14 ounce cans
chicken broth
1 tsp
salt
1/2 tsp
black pepper
1/8 tsp
red pepper flakes
2 tbsp
dried parsley
2 tbsp
cornstarch
2 tbsp
water
3 oz
cream cheese, cut into cubes
1 cup
shredded cheddar cheese
2 cups
half and half (can use fat free but soup will be thinner)
1 cup
frozen corn
6
slices crisp-cooked bacon, crumbled