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Main dishes

Big Batch Potato Leek Soup

Big Batch Potato Leek Soup recipe
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.
35 min
45 min
12 servings, 1 cup each

What You Need

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