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.
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.
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.