Potato Leek Soup

By amt2mf

Ingredients

• 2 T olive oil
• 4 large leeks (1lb) whites only cut into 1/4 in slices
• 2 lb (4) russet potatoes peeled and cubed
• 1 1/4 qt (5 cups) water
• 1 t salt
• 1/2 t pepper
• 1 8oz pkg cream cheese, cubed
• 1/2 c milk
• 6 slices bacon, cooked and crumbled

Preparation

Step 1

1. Heat oil in dutch oven, add leeks, cook 5 min or until tender.

2. Add potatoes, water, salt, and pepper; cover and bring to a boil

3. Simmer 15-20 min, until potatoes are tender, cool 10min

4. Blend until smooth, return to pan; add cream cheese a couple cubes at a time, cook until melted and well blended

5. Add milk and cook 2-3 min until heated through

6. Top with bacon bits.