Adapted by a recipe in Cooking Light Magazine
Makes about six 1-cup servings
1 tablespoon olive oil
3 cups finely chopped leeks (about 4)
5 cups fat-free chicken broth or vegetable broth
3 cups cubed, peeled farm potatoes
3 cups chopped cauliflower florets
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (~14 oz) can cream-style corn
3 bacon slices, cooked and crumbled (optional)
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.
2. Combine broth, potato, and cauliflower in a pan, bring to a boil. Reduce heat, and simmer 25 minutes or until
potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
3. Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until heated through.
4. Ladle into bowls and top with crumbled bacon (or a little shredded sharp cheddar cheese).