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Potato-Leek Soup

  • 2servings
  • 60minutes
  • 270calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. olive oil

  2. 4 large leek s (1-1/2 lb.), cut into 1/4-inch thick slices

  3. 2 lb. baking potato es (about 4), peeled, cubed

  4. 1-1/4 qt. (5 cups) water

  5. 1 tsp. salt

  6. 1/2 tsp. black pepper

  7. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , cubed

  8. 1/2 cup milk

  9. 1/4 cup chopped fresh chives

Instructions Jump to Ingredients ↑

  1. HEAT oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.

  2. BLEND leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.

  3. ADD milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with chives.

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