Leek and Potato Soup

Prep time: 10 minutes

Cook time: 20 minutes

2 cups chicken stock or reduced-sodium broth 

3 medium leeks, washed and sliced (white and pale green part only)

1 1/2 lbs. russet potatoes, peeled and cubed

1 cup Chobani Sweet Cream Coffee Creamer

1/4 teaspoon smoked or traditional salt

1/4 teaspoon pepper

1/4 cup Italian parsley leaves

Chopped fresh parsley and cooked crumbled bacon

Stir together stock or broth, leeks and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 15 minutes or until potatoes are tender. Let cool slightly, then transfer to a blender or food processor with parsley leaves. Process until smooth, then return to saucepan. Stir in creamer, salt and pepper. Cook for 5 minutes more. Spoon into bowls and sprinkle with parsley and bacon.