Potato Leek Soup

This is delicious, requires few ingredients and is relatively easy.
Adapted from myRecipes.com, and Cooking Light September 2005

1 tbsp Olive Oil
3 cups Finely Chopped Leeks, (approximately 4 leeks)
5 cups fat-free, low sodium chicken broth
3 cups 2 inch diced red potatoes
3 cups chopped cauliflower
1 cup Fat free milk
Black pepper to taste
1/8 tsp salt
1 14 oz can creamed corn
bacon crumbles to taste


In a dutch oven, add oil and heat over medium heat. Add the leeks and cook until tender, about 15 minutes. Stir them frequently to avoid browning. Set the cooked leeks aside.

Then mix the broth, potato, cauliflower in the pan, bring to a boil. Then reduce heat to a simmer and cook until potato is tender, about 25 minutes. Cool for 10 minutes and stir in the mix. Add a fourth of the leeks back in and puree the mixture in several batches until smooth. Then mix it all back together. For added texture, also set aside some of the whole potato and mix back in after its pureed.

Put it all back in the pot, and add in the creamed corn and cook until heated through. Serve in bowls and sprinkle with bacon crumbles.