Leek and Potato Stew

Photography: Karry Hosford
If you're looking for a new version of potato soup, this is for you. You'll be surprised that just a few ingredients can provide so much flavor. Part of the cooked potatoes are pureed and then added to the stew to thicken it.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 312
Caloriesfromfat 26 %
Fat 9.1 g
Satfat 3.1 g
Monofat 3.7 g
Polyfat 1.5 g
Protein 13.4 g
Carbohydrate 44.5 g
Fiber 4.3 g
Cholesterol 26 mg
Iron 2.5 mg
Sodium 686 mg
Calcium 59 mg

Ingredients

2 bacon slices
3 cups chopped leek
4 1/2 cups Rich Turkey Stock
4 cups cubed peeled Yukon gold potato
1/2 teaspoon salt
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Cook bacon in a large saucepan over medium-high heat until crisp. Add leek; cover, reduce heat to medium-low, and cook 3 minutes. Add stock, potato, salt, and thyme; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Remove 1 cup potato with a slotted spoon; place in a blender. Add 1/2 cup cooking liquid to blender; process until smooth. Return puréed mixture to pan. Sprinkle with parsley.

Note:

Cynthia De Persio,

November 2003