Potato-Leek Chowder

By charlotteh371

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

Step 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.

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.