12/23/2010 Chicken and Potato Soup with Bacon and Crusty Bread

Chicken and Potato Soup with Bacon
Prep and cook time: 45 minutes 2 tablespoons butter 1 teaspoon garlic, minced 1 white onion , chopped 6 bacon slices, sliced 2 leeks , washed and sliced 2 tablespoons all purpose flour 4 cups chicken broth 1 pound new potatoes, chopped into 1/2 inch dice 2 boneless, skinless chicken breasts, cut into cubes 4 tablespoons heavy cream   coarse salt and freshly ground pepper, to taste 1/4 cup Italian parsley, chopped per serving: 438 calories; 31 grams protein; 24 grams total fat; 3 grams fiber; 10 grams saturated fat; 23 grams carbohydrates; 99 mgs cholesterol; 1006 mgs sodium; 10 weight watcher points		[1] Melt the butter in a large stock pot over medium heat. Add the garlic and onion and cook, stirring for 3-4 minutes until slightly softened. Add bacon and leeks and cook for another 5-7 minutes, stirring. [2] In a bowl, mix the flour with enough of the broth to make a smooth paste and stir it into the pan. Cook, stirring for 2 minutes. Pour in the remaining broth, then add the potatoes and chicken. Season well with salt and pepper. Bring to a boil, lower the heat and simmer for 25 minutes until the chicken and potatoes are tender and cooked through. [3] Stir in the cream and cook another 2 minutes, then remove from the heat and ladle into bowls. Garnish with parsley.

Crusty Bread
Prep time: 5 minutes 1 round loaf of crusty bread 4 tablespoons butter per serving: 189 calories; 3 grams protein; 12 grams total fat; 1 gram fiber; 7 grams saturated fat; 17 grams carbohydrates; 31 mgs cholesterol; 196 mgs sodium; 5 weight watcher points		[1] Tear or slice bread and serve with butter.