Potato-Leek Chowder

• 1 tablespoon olive oil
• 3 cups finely chopped leek (about 4 leeks)
• 5 cups fat-free, less-sodium chicken broth
• 3 cups (2-inch) cubed peeled Yukon gold or red potato
• 3 cups (2-inch) chopped cauliflower florets
• 1 cup fat-free milk
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn
• 3 bacon slices, cooked and crumbled (drained)

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 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 thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.

olive oil, leeks, chicken broth, gold, cauliflower florets, milk, freshly ground black pepper, salt, creamstyle, bacon

Taken from www.myrecipes.com/recipe/potato-leek-chowder (may not work)