Ingredients: Boil: 9 cups Yukon Gold potatoes, peeled, cut into 1/2" cubes (about 4 lbs.) Fry and Drain: 6 thick slices bacon, chopped (1 cup) Saute in 3 T. Bacon Fat: 2 cups leeks, sliced 1 t. minced garlic Deglaze Pan with: 1 cup chicken stock Add and Saute: 8 cups chopped fresh spinach Add with all Potatoes: 2 cups whole milk 1 cup chicken stock 2 t. salt 1/4 t. white pepper 1/8 t. cayenne Garnish: Bacon and Leeks Option: Stir in 2 T. Butter for Extra Richness Nutritional Information per 1 cup: Calories 230; Total fat 8(g); Calories from fat 29%; Sodium 600(mg)
Directions:1.Boil potatoes until al dente (still a little firm). Drain. Rice half of potatoes. Set aside. 2.Saute bacon in 4-quart saucepan until crisp. Remove bacon. Pour off all but 3 T. bacon drippings. 3.In drippings saute leeks for 5 minutes until soft. Add garlic and saute just until you begin to smell it. 4.Deglaze pan with 1 cup chicken stock. Option: You can use 1/2 cup white wine, 1/2 cup stock. 5.Add the spinach and saute just until wilted. You want it to retain its color and some bite. 6.Add milk and remaining chicken stock. Stir in riced potatoes to thicken. Add the seasonings. 7.Gently stir in firm, cubed potatoes. Heat soup until hot-don't boil. Adjust seasonings to taste. 8.Garnish each serving with bacon pieces and sliced leek. A cup serving is only 230 calories! |