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Main dishes

Big Batch Potato Leek Soup

photo by:kraft
Need to feed a crowd? Get some leeks and potatoes and make a big batch of this easy but delicious soup. It can be ready in under an hour.
time
prep:
35 min
total:
45 min
servings
total:
12 servings, 1 cup each

What You Need

6
large  leeks (about 2 lb.), cut into 1/4-inch-thick slices
2
Tbsp.   olive oil
2
lb.  baking potatoes (about 6), peeled, chopped
2
qt.  (8 cups) water
1
tsp.  pepper
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cut up
3/4
cup   milk
1/3
cup  chopped fresh chives

Make It

COOK leeks in hot oil in large stockpot or Dutch oven on medium-high heat 5 min. or until tender, stirring occasionally. Add next 3 ingredients; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.

PUREE leek mixture, in batches, in blender; return to stockpot.

WHISK in cream cheese, a tablespoonful at a time, beating until blended. Cook and stir on medium heat until cream cheese is completely melted. Add milk; cook until heated through, stirring constantly. Sprinkle with chives just before serving.

Kraft Kitchens Tips

Make Ahead
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.
Easy Cleanup
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.
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