Ingredients: 2 leeks, white part only -- sliced 1 teaspoon butter 3 1/2 cups chicken broth -- defatted 3 medium russet potatoes -- peeled and sliced 1/3 cup celery -- chopped 1/3 cup carrot -- chopped 1/3 cup sweet red peppers -- minced 3 ounces canadian bacon -- diced small 1 pound pasta -- fusilli 2 tablespoons parmesan cheese -- fresh grated 1 tablespoon italian parsley -- chopped

Recipe Info Category: Vegetables Rating: 3 Contributor: C. Kirk

To make sauce, slowly saute leeks in butter and 1/4 cup of the broth until leeks are very soft. Add potatoes and 2 3/4 cups of the broth and cook, covered, over medium heat 15 to 20 minutes, until potatoes are tender.

Puree mixture and set aside. Into the same pan, put remaining 1/2 cup of the broth, celery carrot, red pepper, and Canadian bacon. Cook until liquid evaporates.

Meanwhile bring water to a boil, add pasta and cook until al dente. Drain and toss with vegetable mixture. Pour potato-leek sauce over all and blend. Serve garnished with cheese and parsley.