Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese product, a tablespoonful at a time; cook on medium heat until completely melted and mixture is well blended, stirring constantly.
Add milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with bacon.
Kraft Kitchen Tips!
To quickly clean your blender, fill the container half full with hot water. Add a few drops of liquid dish soap. Blend on high speed 30 sec. Pour wash water out, then rinse with fresh hot water.
How to Prepare Leeks
Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of the leek is used. Chop or slice the white sections, then rinse in water to remove any soil or sand.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4.5 g
Cholesterol 25 mg
Sodium 320 mg
Carbohydrate 34 g
Fibre 3 g
Sugars 6 g
Protein 8 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.