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Main dishes

Potato-Leek Soup

Potato-Leek Soup recipe
photo by:kraft
Cream cheese and milk add to the creamy texture of this delicious Potato Leek Soup.
time
prep:
20 min
total:
1 hr
servings
total:
8 servings, 1 cup each
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What You Need

2
Tbsp.  olive oil
4
large  leeks (1-1/2 lb.), cut into 1/4-inch thick slices
2
lb.  baking potatoes (about 4), peeled, cubed
1-1/4
qt.  (5 cups) water
1
tsp.  salt
1/2
tsp.  black pepper
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2
cup  milk
1/4
cup  chopped fresh chives

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Top with 6 crumbled cooked OSCAR MAYER Bacon slices.
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.
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