Comida Kraft
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Potato-Leek Soup

(100) 80 Reviews
Prep Time
Total Time

8 servings, 1 cup each

Cream cheese and milk add to the creamy texture of this delicious Potato Leek Soup.

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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.

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
% Daily Value
Total fat 13g
Saturated fat 6g
Cholesterol 40mg
Sodium 670mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 7g
Protein 5g
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.

Ratings & Reviews

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  • kazimera |

    This soup was delicious. Can't wait to make it again.

  • asgard2000 |

    Made this for St Patrick's Day weekend. Easy to make and tasted great. I used 3 large leeks (as I could only buy them in a bundle) and 4 large baking potatoes. Both leeks and potatoes weighed more than suggested for recipe, but the soup was delicious and we had enough left for 3 more meals (frozen) for the two of us.

  • Goddoesntmakejunk |

    This was easy and quick to make AND absolutely delicious!