Cut potatoes into 1/4 inch hash. Halve leeks lengthwise and cut into 1/2 inch slices. Soak leeks in cold water in large bowl to remove grit. Render bacon in large skillet. Remove bacon and set aside, leaving drippings in skillet. Cook onion and garlic in skillet until onion starts to soften. Add potatoes and leeks and cook until leeks start to soften. Season with salt and pepper, add broth and cover. Decrease heat to medium and cook, stirring occasionally, until potatoes are done, about 15-20 minutes. Crumble bacon over dish before serving.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4|
|Calories from Fat: 91 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 14.3mg||4 %|
|Sodium 476.6mg||16 %|
|Potassium 1276.2mg||34 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 43.5g|
|Protein 8.9g||13 %|
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Calories per serving: 315
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