Potato Leek Soup

2 Tbsp olive oil
4 large leeks, white parts only cut into slices
2 lbs baking potatoes, peeled and cubed
5 Cups water
1 tsp salt
1/2 tsp black pepper
1 tub cream cheese
1/2 cup milk
6 slices bacon, cooked and crumbled

heat oil in Dutch oven on med heat. Add leeks, cook 5 min or until tender, stirring occasionally. Add potatoes, water salt and pepper, cover. Bring to boil, simmer on med-low heat 15-20 minutes or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a tablespoon at a time, cook on med heat until completely melted and mixture is well blended, stirring constantly.
Add milk, cook 2-3 min or until heated through, stirring occasionally. Top with bacon.

- from Kraft Foods What's Cooking

I also added rosemary and shredded cheese on top. Very creamy and delicious!