Potato Leek Soup

By doodanger

Prep: 20 minutes
Total: 1 hour

Ingredients

• 2 tbsp. olive oil
• 4 large leeks (1 lb./450g), white parts only, cut into 1/4 inch slices
• 2 lb. (900g) baking potatoes (about 4), peeled, cubed
• 5 cups water
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tub (250g) light cream cheese spread
• 1/2 cup milk
• 6 slices bacon, cooked, crumbled

Preparation

Step 1

Heat oil in dutch oven on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium low heat 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.

Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese spread, a tablespoonful at a time; cook on medium heat until 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.