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. ---------------------------------------------------------------------------
Nutrition
Ingredients
