Thyme and Vegetable Lamb Stew

1 pound lean leg of lamb, stew meat, trimmed, cut into 1-inch pieces
4 cups fat-free chicken broth, reduced-sodium
2 1/2 medium leeks or 2 large, white and pale green parts only, sliced
2 medium stalk celery, thinly sliced
2 medium carrots, thinly sliced
2 teaspoons dried thyme
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 medium baking potato, peeled

Bring a large saucepan of water to a boil over high heat. Add lamb and cook 10 minutes; drain and set lamb aside.

Pour broth in same saucepan and bring to a boil over high heat. Add leeks, celery and carrots. Reduce heat and simmer, covered, 10 minutes.

Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes.

Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, stirring frequently, until thickened, about 10 minutes.

Yields about 1 3/4 cup per serving - 4 points