1-2-3-4-5 Leek & Potato Soup

1 cup of Fat Free Half & Half
2 large leeks, halved lengthwise, thinly sliced
3 cups of chicken stock
4 ounces Canadian Bacon, diced
5 medium russet potatoes, peeled, diced

Spritz bottom of soup pan with cooking spray. Add leeks and cook for three minutes, or until slightly translucent. Add potatoes and chicken stock. Bring to a simmer, and cook for 20-25 minutes, until potatoes are fork tender. Add Fat Free Half & Half and Canadian Bacon. Stir to combine, allow to heat through. Season, as desired, with salt and pepper. Makes four servings.

NB: You may omit Canadian bacon, substitute vegetable stock for the chicken stock, and use soy milk in place of the half and half for a completely vegetarian option.