Cream of Leek Soup

I have made a variation of cream soups quite often because they are so quick and easy. However, unlike soups that get better the longer you cook them, it is best to serve cream soups without cooking them too long. Acid, heat and salt can cause milk to curdle, and even more so if you use a low fat milk. In order to avoid this problem, do not boil the soup hard or long and add the bouillon cube flavor at the end of the cooking process, without bringing the soup to another boil. I have revised my written recipe here, specifying to add the bouillon flavor (salt) at the end, but personally, I just throw it in with the rest of the ingredients near the beginning.

Ingredients:

3 Tbsp. margarine or butter
3 Tbsp. flour
3 cups milk
2 cups water, divided, OR 2 cups chicken broth
2 Tbsp cheez whiz
1 small bunch leeks, chopped
2 baked potatoes, coarsely grated
2-3 Tbsp cooked, crumbled bacon pieces or Real Bacon Bits
1 ½ chicken bouillon cubes (omit if using broth)

Method:

Make a white sauce by melting margarine and stirring in the flour with a whisk. Gradually stir in milk and 1 cup water (or broth) and keep stirring until it comes to a boil.
Add cheez whiz, chopped leeks potatoes and bacon. Simmer on low for about 5 – 10 min, until leeks have changed to an olive color.
Add bouillon flavoring dissolved in 1 cup boiled water, OR rest of broth. Also, some pepper if you like. Stir and serve. Keep warm on very low heat, if you must. Refrigerate left over soup immediately and re-heat without boiling.