Broccoli Potato and Leek Soup

INGREDIENTS

½   stick of butter, divided

3    small leeks, white and pale green parts (1 cup sliced)

2    pounds Yukon Gold or white potatoes

1    small bunch broccoli

2    cups low sodium broth

3    cups or water or dry white table wine

1    cup low fat milk (2%)

½   cup low fat yogurt

2    strips bacon

1    piece French bread, crusts removed.

METHOD

Heat a large sauce pan over medium heat and add ½ stick of butter. Clean the leeks and slice thinly. Peel and thinly slice the potatoes. Cut the broccoli into small florets and peel the stems. Add these three vegetables to the sauce pan, stir and cook for about 5 minutes.

Add the broth and water, bring to a boil, reduce heat to a simmer, cover and cook over medium heat for about 10 minutes or until the vegetables are all tender and soft. Working in batches if necessary, remove the soup to a food processor or blender and process to a smooth puree. Return to a clean sauce pan, stir in the milk and yogurt. Season the soup if necessary and keep warm.

In a medium skillet, add the bacon over medium heat and cook, turning once or twice, until crisp. Remove the bacon to paper towels to drain, retaining 1 tablespoon of the fat. Cut the French bread into ½ inch squares and add to a food processor. Process until it has been reduced to crumbs. Crumble the bacon and add to the bread crumbs. Add the bacon fat to the food processor and pulse until well mixed. Serve the soup with a bit of the bread crumbs and bacon sprinkled on top.

Adapted from a recipe in Food and Wine magazine