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Categories:Viewed: 106 - Published at: 8 years ago
Ingredients
- 2 tablespoons olive oil
- 4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
- 4 large russet potatoes, peeled, cubed (about 4 cups)
- 1 14 quarts water
- 12 teaspoon garlic powder
- 1 teaspoon salt
- 12 teaspoon black pepper
- 1 (8 ounce) package Philadelphia Cream Cheese, cubed
- 12 cup milk
- 14 cup chopped fresh chives
- crumbled bacon (to garnish) (optional)
Method
- HEAT oil in large stockpot on medium heat.
- Add leeks; cook 5 minutes or until tender, stirring occasionally.
- Add potatoes, water,garlic powder, salt and pepper; stir.
- Cover.
- Bring to boil.
- Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender.
- Cool 10 minutes.
- ADD leek mixture, in batches, to blender container; cover.
- Blend until pureed.
- Return to stockpot.
- WHISK in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly.
- Add milk; cook until heated through, stirring occasionally.
- Sprinkle with chives just before serving.
- Sprinkle crumbled bacon.
- For Vegetarian omit the bacon or use a vegetarian subsitute.
