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Main dishes

Nana's Creamy Leek & Potato Soup

photo by:kraft
Here's the ultimate comfort food: a hearty potato soup made with half-and-half, cream cheese and sliced leeks. Sprinkle with fresh chives and enjoy.
1 hr
1 hr
8 servings, 1 cup each

What You Need

cup  butter
 leeks (1-1/2 lb.), white and light green parts, cut into 1/4-inch thick slices
lb.  baking potatoes (about 4), coarsely chopped
cups  water
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed
cup  half-and-half
tsp.  pepper
Tbsp.  chopped fresh chives

Make It

MELT butter in large stockpot on medium-high heat. Add leeks; cook 5 min. or until tender, stirring frequently. Add potatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Remove from heat.

PUREE with a hand-held blender, right in the stockpot. (Or add, in batches, to a countertop blender; blend until smooth.) Return potato puree to stockpot. Cook on medium heat 5 min. or until heated through, stirring occasionally.

ADD cream cheese and half-and-half; stir. Cook 3 to 5 min. or just until cream cheese is melted and mixture is blended. Stir in pepper. Sprinkle with chives just before serving.

Kraft Kitchens Tips

Serving Suggestion
Balance this rich, hearty soup with a mixed green salad tossed with your favorite KRAFT Light Dressing and a whole grain roll for a winter dinner.
Make Ahead
This classic soup is often served cold in the warmer months making it a great make-ahead dish. Just prepare as directed and instead of re-warming after pureeing, chill the soup in the refrigerator until ready to serve.
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