Combine Knorr cream of leek dry soup mix with water in a small saucepan with wire whisk.

Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 2 minutes. Remove from heat; then stir in cream; set aside.

Preheat oven to 400 º Line 2 baking sheets with parchment paper.

Combine flour, baking powder and pepper in a large bowl. Stir in cheese and bacon if using. Stir in soup mixture. Stir until mixture just holds together, stirring in 1 teaspoon of cold water if needed. Gently knead 8 to 12 times. Shape or pat into two 8-inch circles. Cut each circle into 12 wedges. Place on prepared baking sheets.

Bake for 20 to 25 minutes or until golden brown