Nana's Creamy Leek & Potato Soup

Name: Nana's Creamy Leek & Potato Soup
Prep time: 1 h
Total time: 1 h
Yield: 8 servings, 1 cup each
Ingredients: 1/4 cup butter; 6 leeks (1-1/2 lb.), white and light green parts, cut into 1/4-inch thick slices; 2 lb. baking potatoes (about 4), coarsely chopped; 5 cups water; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed; 1/2 cup half-and-half; 1/4 tsp. pepper; 2 Tbsp. chopped fresh chives

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Recipe by Kraft

Prep Time

1
hr.

Total Time

1
hr.

Servings

8 servings, 1 cup each

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.

What You Need

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

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Make It

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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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

Servings

8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories	300

Total fat	17g
Saturated fat	10g
Cholesterol	60mg
Sodium	180mg
Carbohydrate	32g
Dietary fiber	3g
Sugars	5g
Protein	6g
% Daily Value
Vitamin A	60 %DV
Vitamin C	10 %DV
Calcium	8 %DV
Iron	15 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by MaryElizabethv from I used wild leeks that I picked fresh, instead of water I used chicken broth, I added garlic, and... I used wild leeks that I picked fresh, instead of water I used chicken broth, I added garlic, and celery, to the mix, along with sea salt, and fresh ground peppercorn...that livened it up quite a bit, otherwise it would have been pretty bland...It was ever so yummy with the added ingredients. With the added ingredients I would give it a 4 star rating, without them it would give it a 2 star rating

Date published: 2016-05-27

Rated 4 out of 5 by MaryElizabethv from I made it with wild leeks that I picked fresh. I made it with wild leeks that I picked fresh. I used chicken broth instead of water, I added garlic, celery, along with sea salt and fresh ground peppercorn...topped it with fresh chives from the garden and shredded cheese when serving....that livened it up quite a bit...without the added ingredients it would have been pretty bland. 4 stars with added ingredients, 2 stars following the recipe

Date published: 2016-05-27

Rated 3 out of 5 by arkip from This was quite blah until I added salt, ground in some garlic/pepper,, and some parsley. This was quite blah until I added salt, ground in some garlic/pepper,, and some parsley. Will not make it again.

Date published: 2014-12-09