Ingredients

Potato and Leek Soup

1 package Knoors Leek Soup

1/2 package Knoors Mushroom Soup

1 tablespoon canola oil or butter

3 garlic cloves, grated

1 medium sweet onion, chopped

3 medium leeks, rinsed and sliced (white and light green parts only) chop small

2 1/2 pounds potatoes, peeled and chopped small

3 teaspoons chicken bullion

3 cups water

1 pint fat free half and half (low fat or regular if you prefer)

1/2 teaspoon dried thyme, 2 teaspoons fresh

1/2 -1 teaspoon fresh ground black pepper

3 tablespoons cooked and crumbled bacon (about 3 slices). (or 1 package bacon bits)

Add some fresh mushrooms if you like too.

Preparation

Leek can have dirt inside them so cut them lengthwise, separate them leaves and wash them. Drain then chop.

  1. Heat oil in a large soup pot. Add garlic and onion. Cook for 5 minutes, or until soft.
  2. Add potatoes, leeks, bullion and water. Bring to a boil, then turn down to a simmer and cook for 20-30 minutes, or until potatoes are tender.
  3. Blend until smooth with an immersion blender or in small batches in a food processor or blender.