6 tbsp butter

2 tbsp fresh parsley, chopped

1 lg onion, chopped

6 med. white potatoes, cubed

2 chicken bouillon cubes

1 can creamed corn

2 hard boiled eggs, diced

6 pieces of bacon, fried crisp, chopped into small pieces

1 cup light cream

 

     Saute the leeks and onion with 4 tbsp butter in a 6 quart pot until soft. Add the potatoes, parsley and 6 cups of water.  Bring to a boil. Reduce heat to a simmer and cook until the potatoes are soft-about 15 to 20 minutes. Add the chicken bouillon, creamed corn, light cream, hard boiled eggs, bacon and remaining butter and cook for 10-15 minutes. Pour into a green bowl and enjoy!