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Potato-Leek Soup

Source of Recipe

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Potato-Leek Soup

Kraftrecipes.com
Adapted from Recipe by Kraft
100 reviews rate this recipe 4.5 of 5 hearts.
Prep Time 20min. - Total Time 1hr.
8 servings, 1 cup each

Cream cheese and milk add to the creamy texture of this delicious Potato Leek Soup.

What You Need:
• 2 Tbsp. olive oil
• 4 large leeks (1-1/2 lb.), cut into 1/4-inch thick slices
• 2 lb. baking potatoes (about 4), peeled, cubed
• 1-1/4 qt. (5 cups) water
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1/2 cup milk
• 1/4 cup chopped fresh chives

Make It:
• 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.

• 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.

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

One 1-cup serving equals: Calories 270; Total fat 13g (Saturated fat 6g); Cholesterol 40mg; Sodium 526mg; Carbohydrate 34g; Dietary fiber 4g; Sugars 7g; Protein 5g