1/2 lb bacon
1/4 cup butter
1 large leek (white, pale green parts only); thinly sliced
1 clove garlic; minced
4 large potatoes; peeled, cut 1/2 in pieces
2 large carrots; peeled, cut 1/2 in pieces
4 cup chicken broth
2 tbsp fresh dill; chopped
3/4 cup milk
4 oz cream cheese
3 oz sharp cheddar cheese; grated
1 Garnish
sharp cheddar cheese; grated (additional)
green onions; sliced

1. Fry bacon in heavy large pot. Remove bacon when done and set aside. Crumble bacao when cooled.

2. Add butter to the bacon grease and melt over medium heat. Add leek and garlic; saut until tender but not brown, about 4 minutes.

3. Add potatoes and carrots; saute 5 minutes longer.

4. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.

5. Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot.

6. Add grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper.

7. Garnish soup with bacaon, cheese, and green onions.

Can be made 1 day ahead. Chill. Bring to simmer before serving.