2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can chicken broth
1-1/2 cups water
1 cup heavy cream

1 In a large saucepan or pot, combine potatoes, au gratin
potato mix, chicken broth and water. Add more water to cover
if necessary. Cook over medium heat, stirring
occasionally, until potatoes are tender, about 40 minutes.
Stir in cream and heat through. Serve.

6 thick slices bacon
1-1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
1 Cook bacon until crisp in 3-quart saucepan, remove and
drain well on paper towels. Discard bacon grease and wipe
pan thoroughly with paper towel.
2 Meanwhile, prepare vegetables. Add olive oil to
saucepan and add onion, carrot, and celery as they are cut up.
Saute until onion is soft but not brown, about 3-4 minutes.
3 Stir in chicken broth, potatoes, and pepper; bring to a
boil, reduce heat, and simmer, covered, until potatoes are
tender, about 10-15 minutes.
4 Stir in cheese, heating just until melted--do not boil.
Chop bacon and add to soup. Adjust seasoning to taste by
adding salt, if desired. Serve at once.

2 cups wild rice
6 cups water
4 cups chicken broth
1 cup frozen corn kernels
1/2 cup chopped green onions
2 tablespoons red bell pepper, chopped
2 tablespoons chopped green bell pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried tarragon
2 tablespoons cornstarch
2 tablespoons water

1 In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
2 In a large saucepan or stock pot combine broth, cooked
rice, corn, green onions, red and green bell pepper, parsley
and tarragon. Mix well and cook over medium heat until
mixture boils. Reduce heat and simmer 5 minutes or
until corn is tender.
3 In a small bowl, mix cornstarch and water.
Add to soup mixture and cook for 5 minutes.
Stir occasionally and serve once soup has thickened.

6 slices bacon, diced
4 green onions, chopped
1 onion, chopped
2 (14.5 ounce) cans chicken broth
2 large potatoes, diced
4 cups frozen corn kernels
4 boneless chicken breasts, diced
3 tablespoons chopped fresh thyme
2 cups half-and-half
salt to taste
ground black pepper to taste

1 In a large pot, cook bacon until crisp. Remove bacon
from the pan, and set aside. Drain all but 3 tablespoons
of the bacon fat from the pan.
2 Saute the onions in the bacon fat. Add broth and the
potato to the pot. Cover, and simmer for 10 minutes.
3 Add corn, chicken, and thyme. Cover. Simmer until the
chicken is cooked and the vegetables are tender, about 15 minutes.
4 Stir half and half into the soup, and simmer for 2
minutes. Season with salt and pepper to taste. Ladle into
bowls, and sprinkle with the bacon and scallions. Serve.