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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 26%
  • Fat: 9.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 13.4g
  • Carbohydrate: 44.5g
  • Fiber: 4.3g
  • Cholesterol: 26mg
  • Iron: 2.5mg
  • Sodium: 686mg
  • Calcium: 59mg

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

  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.
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