Cooking Directions

• Heat the broth, garlic, potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
• Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

Ingredients

• 3.5 cups Swanson® Chicken Broth
• 4 cloves garlic, minced
• 4 medium red potato, cut into cubes (about 4 cups)
• 2 medium carrot, diced (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 2 slices bacon, cooked and crumbled
• 1 cup milk
• 1 cup instant mashed potato flakes or buds
• 1 tablespoon chopped fresh parsley