Potato-Leek Soup

1. 1

   Heat oil in Dutch oven on medium heat.

2. 2

   Add leeks; cook 5 min.

3. 3

   or until tender, stirring occasionally.

4. 4

   Add potatoes, water and pepper; cover.

5. 5

   Bring to boil; simmer on medium-low heat 15 to 20 min.

6. 6

   or until potatoes are tender.

7. 7

   Cool 10 min.

8. 8

   Blend leek mixture, in batches, in blender until smooth.

9. 9

   Return to pan.

10. 10

    Add cream cheese product, a tablespoonful at a time; cook on medium heat until completely melted and mixture is well blended, stirring constantly.

11. 11

    Add milk; cook 2 to 3 min.

12. 12

    or until heated through, stirring occasionally.

13. 13

    Top with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.