Cheesy Potato and Leek Soup

Makes: 
8 servings
Utensil: 
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
7" Santoku Knife
Rate Recipe: 
Contributed By: 
Karen Petersen
Contributing Recipe Editor

Ingredients

3
cups
sharp cheddar cheese, fat-free, shredded, use Cone #1
(339
g)
salt and pepper to taste
Directions: 
  1. Place potato cubes, leeks, broth, garlic powder and ½ the bacon into MP5.
  2. Slowly whisk in sifted flour, 1 tablespoon at a time.
  3. Cover and set temperature probe to 180°F/80°C and cook for 4 hours, or until potatoes are tender when speared with a fork.
  4. Slowly stir in the cheese, a little at a time.
  5. Add salt and pepper to taste and garnish with remaining bacon and extra cheese, if desired.
Nutritional Information per Serving
Calories: 
410
Total Fat: 
24g
Saturated Fat: 
12g
Cholesterol: 
57mg
Sodium: 
483mg
Total Carbs: 
27g
Dietary Fiber: 
2g
Sugar: 
1g
Protein: 
19g

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