Potato-Leek Chowder

By á-47

Ingredients

• 1 Tbsp. olive oil
• 3 cups finely chopped leek (about 4 leeks)
• 5 cups chicken broth
• 3 cups cubed (2") peeled Yukon gold or red potato
• 2 cups chopped (2") cauliflower florets
• 1 cup milk
• 1/4 tea. black pepper
• 1/8 tea. salt
• 1 (14 3/4 oz) can cream-style corn
• 3 bacon slices, cooled and crumbled

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, simmer 25 minutes or until p9otato is tender. Cool 10 minutes, stir in milk. Place 1/3 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.