Potato-And-Leek Soup

• 4 cups cubed peeled baking potato (about 2 pounds)
• 4 slices reduced-sodium bacon
• 2 cups sliced leek (about 3)
• 2 garlic cloves, minced
• 1/2 cup tub-style light cream cheese
• 4 cups fat-free, less-sodium chicken broth
• 1 tablespoon all-purpose flour
• 1 cup fat-free half-and-half
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Place potato in a Dutch oven; add water to cover. Bring to boil: cover, reduce heat, and simmer 15 minutes or until tender. Drain. Mash slightly with a potato masher.
2. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings; crumble. Add leek and garlic to bacon drippings in pan; saute 5 minutes.
3. Add leek mixture to potato; stir in cream cheese until blended. Add broth and flour, stirring well with a whisk. Bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Add half-and-half and remaining 3 ingredients; stir well. Sprinkle with bacon.

baking potato, bacon, garlic, cream cheese, chicken broth, flour, parsley, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/potato-and-leek-soup (may not work)