Baked Potato And Leek Soup

2 medium baker potatoes
1 pat butter
2.5 cups sliced leeks, well rinsed
2 garlic cloves
salt & pepper to taste
2 cups chicken broth
2 cups water
4 slices bacon cut into 1/2 pieces
.5 cup milk, non-fat
.5 cup fat free sour cream
1 cup grated low-fat cheese

Wash potatoes and bake until tender. Set aside to cool.
Melt butter over medium-low hat. Add leks and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
Add broth and water.
Simmer over medium heat and cook until leeks are tender, about 20 minutes.
Cook backon until brown. Drain on paper towel.
Cut potatoes in half lengthwise. Use a large spoon to scoop pulp in 1 piece from each half, cut pulp into 1/2 cubs and set aside. Coarsely chop potato skin and entire remaining potato and add to pot with leeks.
In a blender, puree in bathes, return pureed soup to pot and reheat over medium-low. In a small bowl, whisk together milk and sour cream until smooth, then whisk into soup with 1//2 cup of cheese. Stir in diced potato.
If soup is too thick, it may be thinned with a little water. Season to taste and garnish with remaining cheddar and bacon.

Number of Servings: 4

Recipe submitted by SparkPeople user KIMPROCTOR.