Serves: 4
Total Calories: 507

1/4 pound bacon slab, cut in 1/4 -inch cubes
3 leeks white part only, sliced 1/4 inch thick
1 cup celery chopped with leaves
1/2 cup onion chopped
2 cups chicken broth or bouillon
2 potatoes large russet peeled and cut in 1/2 -inch cubes
1/4 cup parsley chopped
1/4 cup flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg ground (optional)
butter

In a 5-quart Dutch oven over medium-high heat, brown bacon lightly. Remove bacon and set aside. Place leeks, celery and onion in Dutch oven. Saute for 10 minutes or until golden. Add broth or bouillon and bacon. Reduce heat to low, cover and simmer for 15 minutes. Add potatoes and parsley and simmer for 20 minutes or until potatoes are tender. Beat flour into milk until smooth. Stir into soup mixture. Add salt, white pepper and nutmeg. Stirring over medium heat, bring to a boil and boil for 2 minutes. Top each serving with a pat of butter if desired.

Nutritional Facts:

Serves: 4
Total Calories: 507
Calories from Fat: 80

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