Potato Leek Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 1/4 quarts water
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (8 ounce) package philadelphia cream cheese, cubed
• 1/2 cup milk
• 1/4 cup chopped fresh chives
• crumbled bacon (to garnish) (optional)

Recipe

• 1 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.
• 2 add leek mixture, in batches, to blender container; cover. blend until pureed. return to stockpot.
• 3 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.
• 4 for vegetarian omit the bacon or use a vegetarian subsitute.