Ingredients
- 2 Tbsp olive oil
- 4 large leeks (1 lb), white parts only, cut into 1/4" thick slices
- 2 lb baking potatoes (about 4), peeled, cubed
- 1-1/4 qt (5 cups) water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pkg (8oz) cream cheese, cubed
- 1/2 cup milk
- 6 slices bacon, cooked, crumbled
Details
Servings 8
Preparation time 20mins
Cooking time 60mins
Preparation
Step 1
Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
Add milk; cook 2 to 3 minutes or until heated through, stirring occasionally. Top with bacon.
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