{"id":123,"date":"2008-10-06T19:40:22","date_gmt":"2008-10-07T00:40:22","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=123"},"modified":"2023-12-07T15:00:26","modified_gmt":"2023-12-07T20:00:26","slug":"1-2-3-4-5-leek-potato-soup","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=123","title":{"rendered":"1-2-3-4-5 Leek & Potato Soup"},"content":{"rendered":"
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1-2-3-4-5 Leek & Potato Soup<\/strong><\/em><\/p>\n

1 cup of Fat Free Half & Half
\n2 large leeks, halved lengthwise, thinly sliced
\n3 cups of chicken stock
\n4 ounces Canadian Bacon, diced
\n5 medium russet potatoes, peeled, diced<\/p>\n

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.<\/p>\n

NB: You may omit Canadian\u00a0bacon, substitute\u00a0vegetable stock for the chicken stock, and use soy milk in place of the half and half for a completely vegetarian option.<\/em><\/p>\n

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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 … Continue reading 1-2-3-4-5 Leek & Potato Soup<\/span> →<\/span><\/a><\/p>\n

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