ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Leek and Potato Stew

Photography: Karry Hosford
Yield 4 servings (serving size: 2 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.