Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

229 calories; fat 5g; saturated fat 2.9g; protein 8.7g; carbohydrates 35g; cholesterol 14mg; iron 1.9mg; sodium 920mg; calories from fat 20%; fiber 2.7g; calcium 86mg.
Advertisement
Advertisement