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Categories:Viewed: 60 - Published at: 9 years ago
Ingredients
- 2 Tbsp. olive oil
- 4 large leeks (1 lb./450 g), white parts only, cut into 1/4-inch-thick slices
- 2 lb. (900 g) baking potatoes (about 6), peeled, cubed Safeway 2 pkg For $5.00 thru 02/09
- 5 cups water
- 1/2 tsp. black pepper
- 1 cup Philadelphia Light Cream Cheese Product
- 1/2 cup milk
- 6 slices bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06
Method
- Heat oil in Dutch oven on medium heat.
- Add leeks; cook 5 min.
- or until tender, stirring occasionally.
- Add potatoes, water 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 product, 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 min.
- or until heated through, stirring occasionally.
- Top with bacon.
