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)
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.