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12 servings, 1 cup each
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Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of the leek is used. Chop or slice the white sections, then rinse in water to remove any soil or sand.
This soup can be made ahead and frozen. Prepare as directed, omitting the cream cheese and milk. Freeze in 12 equal portions. To reheat, thaw 1 portion of soup, then place in microwaveable bowl. Microwave on HIGH 3 min. or until heated through. Stir in 1 Tbsp. each of the cream cheese and milk. Microwave on HIGH 1 min. Stir until cream cheese is melted and soup is heated through.
To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed for 30 sec. Pour wash water out and rinse with fresh hot water.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.