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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups cubed peeled baking potato (about 2 pounds) |
4 slices reduced-sodium bacon |
2 cups sliced leek (about 3) |
2 garlic cloves, minced |
1/2 cup tub-style light cream cheese |
4 cups fat-free, less-sodium chicken broth |
1 tablespoon all-purpose flour |
1 cup fat-free half-and-half |
2 tablespoons chopped fresh parsley |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
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