1/2 lb bacon
1/4 cup butter
1 large leek (white, pale green parts only); cleaned, 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 cheddar cheese; grated
salt; to taste
black pepper; to taste

Garnish:
cheddar cheese; grated (additional)
green onions; sliced

1. Fry bacon in large pot over medium-high heat. When the bacon is crispy remove it to a paper towel and crumble when cooled.

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

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

4. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Reduce heat to low.

5. Stir milk into the soup. Now, transfer half of the soup to blender. Add cream cheese and blend until smooth. Return the soup back to the pot.

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

Garnish the soup with crumbled bacon, cheese, or green onions to serve.

Note:
Can be made a day ahead. Just refrigerate and bring to simmer before serving.