Potato And Bacon Soup

2 Bacon Rashers - diced
2 Cups Potato - cubed
1/2 Onion - diced
1 Cup Chicken Stock
Parsley, Salt & Pepper - to taste
1 1/2 Tablespoons Plain Flour
1 1/2 Cups Milk (I used light milk)
1/4 Cup Philly Cream Cheese - cubed


Method


1 Spray large pan with oil, cook bacon. Drain any excess grease from pan. Add chicken stock, potatoes, parsley and seasonings. Cook on medium-high for 15 minutes or until potato is tender.


2 Combine milk and flour, whisk until smooth. Add to pan, bring to the boil, cook for a further 2 - 3 minutes, stirring until cooked through. 


3 Add cream cheese, cook on medium - low until well combined.


Serves 2 - 3 mains, serve with warm crusty bread.