Potato-Leek Soup

By rossboys

Kraft Foods

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

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.