Potato-And-Leek Soup

Ingredients

• 4 slices bacon reduced-sodium
• 2 pounds baking potato cubed peeled
• 0.5 teaspoon pepper black freshly ground
• 1 cup half-and-half fat-free
• 4 cups less-sodium chicken broth fat-free
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 2 cups leek sliced ( 3)
• 0.5 cup cream cheese light tub-style
• 0.8 teaspoon salt 

Equipment

• frying pan
• whisk
• potato masher
• dutch oven

Directions

1. Place potato in a Dutch oven; add water to cover. Bring to boil: cover, reduce heat, and simmer 15 minutes or until tender.
2. Drain. Mash slightly with a potato masher.
3. Cook bacon in a nonstick skillet over medium heat until crisp.
4. Remove bacon from pan, reserving 2 tablespoons drippings; crumble.
5. Add leek and garlic to bacon drippings in pan; saut 5 minutes.
6. Add leek mixture to potato; stir in cream cheese until blended.
7. Add broth and flour, stirring well with a whisk. Bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
8. Add half-and-half and remaining 3 ingredients; stir well.
9. Sprinkle with bacon.