Yield
6 servings (serving size: 1 1/2 cups)

How to Make It

Step 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.

Step 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; sauté 5 minutes.

Step 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.

Oxmoor House Healthy Eating Collection

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