Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Cynthia De Persio
Recipe by Cooking Light November 2003

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Credit: Photography: Karry Hosford

Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

312 calories; calories from fat 26%; fat 9.1g; saturated fat 3.1g; mono fat 3.7g; poly fat 1.5g; protein 13.4g; carbohydrates 44.5g; fiber 4.3g; cholesterol 26mg; iron 2.5mg; sodium 686mg; calcium 59mg.
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