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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. HEAT oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water,garlic powder, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes. | 2. ADD leek mixture, in batches, to blender container; cover. Blend until pureed. Return to stockpot. | 3. WHISK in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving. Sprinkle crumbled bacon. | 4. For Vegetarian omit the bacon or use a vegetarian subsitute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
leek	4		cut	-	-	-	-
russet potato	4	cups	peeled cubed	474.0	108.42	12.84	0.48
water	1 1/4	1/4		0.0	0.0	0.0	0.0
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
philadelphia cream cheese	1	package	cubed	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876
bacon			crumbled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.