Potato-Leek Chowder

"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

Yield: 6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)

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)

Preparation

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.

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.

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.

Nutritional Information

Calories:

227 (31% from fat)

Fat:

7.7g (sat 1.5g,mono 2.6g,poly 1g)

Protein:

9.1g

Carbohydrate:

39g

Fiber:

5.4g

Cholesterol:

4mg

Iron:

2.3mg

Sodium:

629mg

Calcium:

90mg