"I made this soup when I had ingredients to several potato soup reciepes but not all the ingredients to 1 receipe. My family thinks that it is made with sour cream in the soup. Tastes like a real baked potato soup style without having to actually bake the potato like some receipes call for."
Place butter and thinly sliced leek in saute pan and saute until most of the butter is absorbed. In separate pan, cook bacon, crumble, drain and set aside. When leeks are finished sauteing place in large pot, add bacon, chicken broth, and cheese packet stir well. Add potatoes and heavy cream and pack of baked potato toppers, stir until incorporated. Bring to slow boil, reduce heat to medium/low simmer 30 minutes, until potatoes are soft. Be sure to stir occasionally