Leek and Potato Soup

• 20g butter
• 2 leeks, halved lengthways, sliced
• 2 cloves garlic, crushed
• 600g potatoes, peeled and chopped Safeway 2 pkg For $5.00 thru 02/09
• 1 litre chicken stock
• 100g sliced pancetta
• 100g PHILADELPHIA Light Spreadable Cream Cheese
• 1/2 cup milk
• 1/3 cup chopped fresh chives
• black pepper, to taste
• crusty bread, to serve

1. Heat butter in a large heavy-based saucepan; add the leek and garlic and saute 8-10 minutes until softened.
2. Add the stock and potato then cook, covered, for 10 minutes or until potato is tender.
3. Place pancetta on a baking tray and bake at 180C for 8-10 minutes or until crispy.
4. Break into smaller pieces.
5. Blend or process the soup until smooth.
6. Whisk the Philly* until smooth, then gradually whisk in the milk.
7. Return soup to saucepan along with Philly* mixture.
8. Gently heat, stirring, until warmed through.
9. Stir in half the chives then serve soup with crusty bread.
10. Garnish with remaining chives and pancetta chips.

butter, leeks, garlic, potatoes, chicken, pancetta, philadelphia, milk, fresh chives, black pepper, crusty bread

Taken from www.kraftrecipes.com/recipes/leek-potato-soup-104438.aspx (may not work)