Comida Kraft
Recipe Box

Potato-Leek Soup

Prep Time
20
min.
Total Time
1
hr.
Servings

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.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
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.

Ratings & Reviews

Rated 5 out of 5 by from I made this recipe for Halloween. I made this recipe for Halloween. We invited neighbors over after trick or treating for a soup and homemade bread meal. I made this recipe and two other kinds of soup. I served the soups with a choice of homemade bread or bread bowls. This is a rich soup and works great with the bread bowls. I was able to keep all of the soups hot until ready to serve by using sterno pots. Best of all, the recipe was a hit, even among the kids.
Date published: 2003-11-03
Rated 3 out of 5 by from Easy and tasty. Easy and tasty. Quick to make compared to many soups. Also inexpensive compared to many dishes. I would suggest, though, that if you want things healthy, you could leave out the cream cheese. If the potatoes and leeks are cooked properly (definitely sautee the leeks longer than 5 minutes, with a bit more oil), even just them blended with the water is quite smooth and tasty. A nice pick-me-up for a cold day.
Date published: 2005-10-23
Rated 5 out of 5 by from Made this for St Patrick's Day weekend. 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.
Date published: 2014-03-16
Rated 5 out of 5 by from I am a huge fan of potato soup in general, so i thought i would try this since it had leeks, which... I am a huge fan of potato soup in general, so i thought i would try this since it had leeks, which i had never had before, it was amazing, i added cheese, bacon bits, and chives to the top when it was done and in stead of using a blender i used a hand mixer, it turned out wonderful, my family was really happy with it
Date published: 2011-06-22
Rated 4 out of 5 by from Really good! Really good! I've made this twice. Tip: Soak the leeks in a sink full of water. This helps the dirt settle that gets stuck in the leaves. I also liked to rinse each separate leaf quickly and use kitchen shears to cut them. Believe me, gritty soup is not that great.
Date published: 2008-07-08
Rated 4 out of 5 by from Made this per recipe for family. Made this per recipe for family. I am on a low-fat diet, so next attempt, I substituted chicken broth for water, used Low-fat Philly, and added skim milk instead of half&half.(Do not add salt!, broth is salty). Results were great. Hint: hate to peel potatoes? Use an apple peeler, but remove the slicer/corer attachment.
Date published: 2003-01-21
Rated 4 out of 5 by from I thought it was a nice creamy soup, but I agree with some other reviewers that I would either not... I thought it was a nice creamy soup, but I agree with some other reviewers that I would either not puree it as long or pull out some potatoes for a little texture. Also, you really should use only the white part of the leeks, that helps you avoid any dirt trapped in the leaves.
Date published: 2011-02-06
Rated 4 out of 5 by from I really liked this. I really liked this. I was a little nervous about the cream cheese but it full of flavor. My two year old really liked it. And it does make a ton! But my husband is the one who likes leeks so he ate it for lunch several other days in the week. He really liked it.
Date published: 2007-05-29
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