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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jbogner

posted:11/5/2004

This is a great soup!!! I added carrots and celery to give it a twist. I also mashed my potatoes to make my soup chunkier. My daughter has finally decided that mom can make soup almost as good as what comes from a can.

jewel119

posted:11/4/2004

easy to make famoly loved it

Tink94

posted:11/1/2004

This is a great tasting soup, well worth the time it takes to make it! Warms up well in the microwave the next day.

dchodacki

posted:10/31/2004

I agree with using only 1/2 the cheese. I used 1/3 reduced fat cream cheese, just to save on the calories. This is an outstanding soup - good enough for entertaining!

a cook

posted:10/31/2004

Good but I thought that a whole bar of cream cheese was a bit much. A very good soup but I felt like I wanted to grab a bagel rather than a spoon! I would make it again but would use only half of the bar.

a cook

posted:10/27/2004

Great recipe!!! We had it with the Garden Herb Turkey Sandwich. Great dinner on a cool Fall's night. So simple, used a hand blender to puree the soup. This will become a regular family recipe.

chachachewy

posted:10/26/2004

This soup was delicious. It will be a family favorite. Great recipe!

countrybuntkin49

posted:10/25/2004

Very Good!!I didnt use the blender, we arent formal folks!! Just made small bite size pieces of potato. Most folks around here thinks of 8 oz. As in coke or med's. I doubled the recipe, was perfect!! Dont forget the Grilled Bacon and Cheese Sandwiches!!

blueeyes42

posted:10/21/2004

Its fast and easy to make especially on a cold and windy fall day. Warms you up. It's great with a sandwich on the side.

LynneP68

posted:10/20/2004

I think you should use several cups of chicken stock or equivalent, and another potato. Scoop a couple of the cooked potatoes, stock and veggies, and run through the blender. You'll have a soup that is exceptional, and get servings that are dinner sized. One cup servings "may" be enough for some women, but the men I know do not think 8 oz. is a serving of soup if it is their main meal (ie. dinner, supper).