Brandade of Leeks

• 4 cups thinly sliced leeks (about 3 large; white and pale green parts only)
• 1 8-ounce russet potato, peeled, diced
• 1 cup low-fat (1%) milk
• 1 cup water
• 2 large garlic cloves, crushed
• 1 bay leaf
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
• 1/2 cup fresh breadcrumbs made from French bread
• 1 tablespoon butter
• 1 tablespoon chopped fresh chives

1. Combine first 7 ingredients in heavy large saucepan and bring to boil.
2. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
3. Drain leek mixture, reserving 1/4 cup cooking liquid.
4. Discard bay leaf.
5. Transfer leek mixture to processor.
6. Blend until coarse puree forms.
7. Return mixture to saucepan.
8. Stir in breadcrumbs and reserved 1/4 cup cooking liquid.
9. Stir over medium-low heat until mixture is consistency of softly mashed potatoes, about 12 minutes.
10. Stir in butter.
11. Season with salt and pepper.
12. Sprinkle with chives.

leeks, potato, lowfat, water, garlic, bay leaf, thyme, fresh breadcrumbs made, butter, fresh chives

Taken from www.epicurious.com/recipes/food/views/brandade-of-leeks-5313 (may not work)