Potato Leek Soup

• 2 tablespoons olive oil
• 4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
• 4 large russet potatoes, peeled, cubed (about 4 cups)
• 1 14 quarts water
• 12 teaspoon garlic powder
• 1 teaspoon salt
• 12 teaspoon black pepper
• 1 (8 ounce) package Philadelphia Cream Cheese, cubed
• 12 cup milk
• 14 cup chopped fresh chives
• crumbled bacon (to garnish) (optional)

1. HEAT oil in large stockpot on medium heat.
2. Add leeks; cook 5 minutes or until tender, stirring occasionally.
3. Add potatoes, water,garlic powder, salt and pepper; stir.
4. Cover.
5. Bring to boil.
6. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender.
7. Cool 10 minutes.
8. ADD leek mixture, in batches, to blender container; cover.
9. Blend until pureed.
10. Return to stockpot.
11. WHISK in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly.
12. Add milk; cook until heated through, stirring occasionally.
13. Sprinkle with chives just before serving.
14. Sprinkle crumbled bacon.
15. For Vegetarian omit the bacon or use a vegetarian subsitute.

olive oil, leeks, russet potatoes, water, garlic, salt, black pepper, cream cheese, milk, fresh chives, bacon

Taken from www.food.com/recipe/potato-leek-soup-216130 (may not work)