Potato-Leek Soup

1 pint Fat Free Half & Half
1 quart Chicken or Vegetable Broth
1/3 - 1/2 cup Part Skim Ricotta Cheese
5 Slices raw bacon, chopped, pan cooked, and drained (optional)
5 cups raw diced potato
3 large leeks trimmed, chopped, and rinsed
3 tablespoons butter
Salt, Pepper, Cumin, Crushed Red Pepper (or other seasoninings) to taste

Start by trimming the dark green leaves from 3 medium-large leeks. Then, chop leeks from medium green stem to the end of the white bulb to create rings. In a strainer rinse and separate leeks thoroughly. Next rinse and dice 2lbs (approx 5 cups) potatos of your choice. Yukon Gold, Red, and Baby White work best.
Heat small skillet over medium-high heat and use kitchen shears to cut 5 slices of bacon (you can also use the shears to trim off unwanted/needed fat). Cook until desired crispness, drain. Add leeks and butter to skillett and season with salt, pepper, red pepper, chopped or crushed garlic, cumin, and other seasonings to taste. Sautee about 7-10 minutes. In slow cooker (on medium high heat) combine cooked leeks, bacon, potatos, and Chicken Broth. Cook 15 minutes. Add Fat free half and half and ricotta. Cook an additional 25 minutes on low heat or until potatos are completely tender.

I prefer this with the diced potato chunks whole, but it would also work well to smooth the soup with an immersion blender. This may require more broth for desired consistency.

Serving Size: 8 - 10 servings

Number of Servings: 8

Recipe submitted by SparkPeople user STARLET1208.