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Potato-And-Leek Soup

Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 4 cups cubed peeled baking potato (about 2 pounds)
  • 4 slices reduced-sodium bacon
  • 2 cups sliced leek (about 3)
  • 2 garlic cloves, minced
  • 1/2 cup tub-style light cream cheese
  • 4 cups fat-free, less-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free half-and-half
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 229
  • fat 5 g
  • satfat 2.9 g
  • protein 8.7 g
  • carbohydrate 35 g
  • cholesterol 14 mg
  • iron 1.9 mg
  • sodium 920 mg
  • caloriesfromfat 20 %
  • fiber 2.7 g
  • calcium 86 mg

How to Make It

  1. Place potato in a Dutch oven; add water to cover. Bring to boil: cover, reduce heat, and simmer 15 minutes or until tender. Drain. Mash slightly with a potato masher.

  2. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings; crumble. Add leek and garlic to bacon drippings in pan; sauté 5 minutes.

  3. Add leek mixture to potato; stir in cream cheese until blended. Add broth and flour, stirring well with a whisk. Bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Add half-and-half and remaining 3 ingredients; stir well. Sprinkle with bacon.

Oxmoor House Healthy Eating Collection