Irish Potato Soup with Leeks

Name: Irish Potato Soup with Leeks
Prep time: 45 min
Cook time: 30 min
Total time: 1 min
Ingredients: 2 Tbsp. olive oil; 4 large leeks (1-1/2 lb.), white and light green parts cut into 1/4-inch-thick slices; 2 lb. baking potatoes (about 6), peeled, cubed; 1-1/4 qt. (5 cups) water; 1/2 tsp. black pepper; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed; 1/2 cup milk; 6 slices OSCAR MAYER Bacon, cooked, crumbled

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Prep Time: 45 minutes

Cook Time: 30 minutes

Total: 1 hours, 15 minutes

Servings: 4.5

Author : My Food and Family

all seasons cream cheese dairy

Ingredients

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2 Tbsp. olive oil4 large leeks (1-1/2 lb.), white and light green parts cut into 1/4-inch-thick slices2 lb. baking potatoes (about 6), peeled, cubed1-1/4 qt. (5 cups) water1/2 tsp. black pepper1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed1/2 cup milk6 slices OSCAR MAYER Bacon, cooked, crumbled

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Instructions

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Step 1

Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and pepper; stir. Cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.

Step 2

Blend potato mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook and stir on medium heat after each addition until cream cheese is completely melted.

Step 3

Stir in milk; cook 2 to 3 min. or until heated through, stirring occasionally. Sprinkle with bacon