Taking a Leek...

I love this soup; it's more of a chowder, really, and it is a bit healthier than a typical potato-leek soup because of all the cauliflower!  It has been chilly here, so it's a great supper to warm your bones!

Potato-Leek Chowder

Ingredients:

2-3 large leeks
3 cups of cubed potatoes
3 cups of cauliflower florets
5 cups of chicken broth
1 cup of milk
1 14.5-oz can creamed corn
Salt & pepper to taste
Bacon, crumbled

1.  Clean the leeks well and remove all dirt; cut off the dark green tops so that only the white section is left.  Slice the whites thinly, using enough for 3 cups of leeks.
2.  Saute the leeks in a bit of oil for about 10 minutes, until softened.  Do not brown; set aside.
3.  Fill a pot or deep skillet with broth, potatoes and cauliflower; bring to a boil.  Reduce heat and simmer about 25 minutes or until potatoes are softened.
4.  Using a blender or food processor, puree the potato-broth mixture until smooth.  Return to pot.
5.  Stir in the leeks, creamed corn, salt/pepper, and milk.  (I didn't use any salt and about 1 tbsp of seasoned pepper.)  Warm until heated through.
6.  Serve warm, and garnish with crumbled bacon.  (I used a lot of bacon!)