Creamy Potato Soup Plus

• 4 leeks
• 4 medium russet potatoes
• 2 cups milk
• 1 (12 ounce) can evaporated milk
• 2 tablespoons olive oil
• salt and pepper
• 12 cup hormel real bacon bits

1. Clean and thinly slice white part of leeks.
2. (You can save the green tops for stock).
3. Heat oil in a deep skillet and add leeks, sauteing about 5 minutes.
4. Add milk and evaporated milk to pan, bring to a simmer over med heat.
5. Wash potatoes.
6. Leave skin on and dice.
7. Add potatoes to pan and stir.
8. Cover, reduce heat to low and let simmer 1 1/2 hours.
9. Stir in bacon bits and serve.

leeks, russet potatoes, milk, milk, olive oil, salt, hormel real bacon bits

Taken from www.food.com/recipe/creamy-potato-soup-plus-264118 (may not work)