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Main dishes

Chive & Onion Potato Leek Soup

photo by:kraft
Onions and chives make a classic flavor duo. So do potatoes and leeks. We decided to add both duos and make a soup that totals amazing.
time
prep:
10 min
total:
40 min
servings
total:
8 servings, 1 cup each
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What You Need

2
Tbsp.   olive oil
4
large  leeks (about 2 lb.), cut into 1/4-inch-thick slices
4
large  russet potatoes, peeled, cubed (about 4 cups)
2
cans  (14-1/2 oz. each) chicken broth
2-3/4
cups  water
1/2
tsp.  pepper
1
container  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2
cup   milk
1/4
cup  chopped fresh chives

Make It

HEAT oil in large stockpot or Dutch oven on medium-high heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, water and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.

PLACE leek mixture, in batches, in blender container; cover. Blend until pureed. Return to stockpot.

ADD cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended. Cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving.

Kraft Kitchens Tips

Size Wise
One cup of this smooth, creamy soup goes a long way on flavor.
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 seconds. Pour wash water out and rinse with fresh hot water.
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