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Potato-Leek Chowder

Yield 6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)
"After a week of especially cold weather, I craved some thick and hearty soup but was short on time. Adding cauliflower is a great way to lightly thicken the soup. For extra zip, add a little shredded sharp cheddar cheese before serving." -Julie Blum, Mollusk, VA

Ingredients

  • 1 tablespoon olive oil
  • 3 cups finely chopped leek (about 4 leeks)
  • 5 cups fat-free, less-sodium chicken broth
  • 3 cups (2-inch) cubed peeled Yukon gold or red potato
  • 3 cups (2-inch) chopped cauliflower florets
  • 1 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (14 3/4-ounce) can cream-style corn
  • 3 bacon slices, cooked and crumbled (drained)

Nutrition Information

  • calories 227
  • caloriesfromfat 31 %
  • fat 7.7 g
  • satfat 1.5 g
  • monofat 2.6 g
  • polyfat 1 g
  • protein 9.1 g
  • carbohydrate 39 g
  • fiber 5.4 g
  • cholesterol 4 mg
  • iron 2.3 mg
  • sodium 629 mg
  • calcium 90 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.

  2. Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.

  3. Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.