Potato-Leek Soup

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photo by:kraft

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

time

prep:

20 min

total:

1 hr

servings

total:

2 qt. or 8 servings, 1 cup each

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What You Need

Tbsp. olive oil

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

lb. baking potatoes (about 4), peeled, cubed

1-1/4

qt. (5 cups) water

tsp. salt

1/2

tsp. black pepper

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.

Kraft Kitchens Tips

Serving Suggestion

Top with 6 crumbled cooked OSCAR MAYER Bacon slices.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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sharonmcgi

posted:10/26/2005

It was too "soupy". I like my potato soup really thick and chunky and found this one to be too watery for my tastes. It had a good taste...just too thin.

roller12

posted:10/23/2005

We thought it was scrumptious ! ! It was even better as a leftover ! ! I have passed it on to my family. Good Job ! !

Octovus

posted:10/22/2005

Easy and tasty. Quick to make compared to many soups. Also inexpensive compared to many dishes. I would suggest, though, that if you want things healthy, you could leave out the cream cheese. If the potatoes and leeks are cooked properly (definitely sautee the leeks longer than 5 minutes, with a bit more oil), even just them blended with the water is quite smooth and tasty. A nice pick-me-up for a cold day.

phoebe210

posted:10/19/2005

I used chicken broth instead of water, and omitted the salt.

SusanOsterhout

posted:10/19/2005

I've used a similar recipe for years. For extra flavor, cook the potatoes in Chicken Broth. You can also substitute the cream cheese with heavy cream.

joycebeeson

posted:10/18/2005

one of the best soup recipes i have eaten.

misty490