Baked Potato & Leek Soup with Cheddar & Bacon, Steamed Mussels, Spinach Raspberry Salad. Baked Potato & Leek Soup with Cheddar & Bacon Prep: 20 min, Cook: 30 min, plus cooling time. 2 medium russet potatoes, well washed, skin and all 1/4 cup unsalted butter 2 medium leeks\cooked, white and light green parts, sliced and rinsed well 2 medium garlic cloves, minced 1/8 tsp. Kosher salt, or to taste 1/8 tsp. freshly ground black pepper, or to taste 2 cups low sodium chicken broth, homemade or canned 4 thick bacon slices, cut into 1/2 inch dice 1/2 cup milk 1/2 cup sour cream 1 cup grated sharp cheddar cheese\grated 2 Tbs. thinly sliced scallion greens, or chives Heat the oven to 375°F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack. Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes. Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain. Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into small cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with half the Cheddar. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining cheddar, the bacon bits, and the scallions or chives. Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor, but because of its lower moisture content, the soup will be less smooth. Yields about 1-1/2 cups per serving. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Per serving: calories 435, fat 31.7g, 63% calories from fat, cholesterol 86mg, protein 15.0g, carbohydrates 26.0g, fiber 2.5g, sugar 5.6g, sodium 418mg, diet points 11.3. -------------------------------------------------------------------------------- Steamed Mussels From Half-Baked Gourmet: Party Foods by Jan Turner Hazard Prep: 20 min, Cook: 5 min. 1-2/3 cups chicken broth 1/2 cup white wine 3 Tbs. chopped garlic 1 cup heavy cream 2-1/4 lbs. fresh mussels, scrubbed 1/4 cup chopped fresh parsley In a large saucepot over medium-high heat, combine chicken broth, wine, and garlic. Heat to a boil and boil for 10 minutes. Pour in the heavy cream and continue cooking until reduced by a fourth. Meanwhile, scrub the mussels well. Add mussels to the boiling liquid in the saucepot, cover, and cook for 5 minutes, or until the mussels have opened. (Discard any unopened shells.) Sprinkle with parsley. Serve immediately. 4 mussels per serving. Per serving: calories 488, fat 28.9g, 56% calories from fat, cholesterol 154mg, protein 36.8g, carbohydrates 14.4g, fiber 0.3g, sugar 7.1g, sodium 1411mg, diet points 12.6. Spinach Raspberry Salad Prep: 10 min. 1 Tbs. raspberry vinegar 1 Tbs. red raspberry preserves 2 tsp. olive oil 1 Tbs. plus 1 tsp. water 1 lb. spinach leaves\raw, washed and torn into pieces, tough stems discarded 2 Tbs. pecan halves, toasted if desired 1 cup red raspberries 1 kiwi fruit, peeled, quartered and cut into 1 inch slices Combine vinegar, preserves, oil and water in a jar with a tight-fitting lid. Shake vigorously. Combine spinach, half the pecans, half the raspberries and dressing in a salad bowl. Sprinkle with kiwi fruit and remaining pecans and raspberries. Per serving: calories 110, fat 5.4g, 39% calories from fat, cholesterol 0mg, protein 4.0g, carbohydrates 14.8g, fiber 6.5g, sugar 9.7g, sodium 108mg, diet points 1.9. Al
