Chunky Bacon and Potato Soup-Amy

3 slices bacon, cut into 1/2 inch pieces
1 small leek, white part only, diced (I use onion. I'm not fancy enough to use leeks. Haha. I figure 1/4 cup chopped onion is close to one leek. You can use as much or little as you want, though.)
1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes (I just use my own fresh, diced potatoes.)
2 (14 ounce) cans chicken broth
2 cups whole milk
1 cup frozen corn, thawed
1 teaspoon parsley flakes

1. In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes.
2. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.