Comida Kraft
Recipe Box

Potato-Leek Soup

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Total Time

8 servings, 1 cup each

Combine cream cheese and milk in addition to the potatoes for the creamy texture in this Potato Leek Soup. We love to eat Potato Leek Soup all year long.

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What You Need

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Make It

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  • Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
  • Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
  • Add milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with chives.

Preparing Leeks

Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of the leek is used. Chop or slice the white sections, then rinse in water to remove any soil or sand.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

Serving Suggestion

Top with 6 crumbled cooked OSCAR MAYER Bacon slices.


  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 270
Total fat 13g
Saturated fat 6g
Cholesterol 40mg
Sodium 670mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 7g
Protein 5g
% Daily Value
Vitamin A 35 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 10 %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.

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