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RDJ-- Leek and Potato Stew, 02-14-12  RDJ
 Feb 14, 2012 21:45 PST 

Volume 15      Number 25
US Library of Congress ISSN: 1530-3292

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Leek and Potato Stew

2 bacon slices
3 cups chopped leek
4 1/2 cups chicken stock
4 cups cubed peeled Yukon gold potato
1/2 teaspoon salt
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 tablespoons chopped fresh flat-leaf parsley

Cook bacon in a large saucepan over medium-high heat until crisp. Add
leek; cover, reduce heat to medium-low, and cook 3 minutes. Add stock,
potato, salt, and thyme; bring to a boil. Reduce heat; simmer 15 minutes
or until potato is tender. Remove 1 cup potato with a slotted spoon;
place in a blender. Add 1/2 cup cooking liquid to blender; process until
smooth. Return puréed mixture to pan. Sprinkle with parsley. Makes 4

Nutritional Information
Amount per serving
    Calories: 312
    Calories from fat: 26%
    Fat: 9.1g
    Saturated fat: 3.1g
    Monounsaturated fat: 3.7g
    Polyunsaturated fat: 1.5g
    Protein: 13.4g
    Carbohydrate: 44.5g
    Fiber: 4.3g
    Cholesterol: 26mg
    Iron: 2.5mg
    Sodium: 686mg
    Calcium: 59mg

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