4.8/5
(4 Votes)
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.
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