Make a hearty, cheesy Crab Bisque that makes you anything but crabby. Potatoes, leeks and hot pepper sauce help accentuate this Crab Bisque.
What You Need
Original recipe yields 6 servings
2 leek s, cut in half lengthwise
2 Tbsp. butter or margarine
3 cups milk
3/4 lb. baking potato es (about 2), peeled, chopped
1 pkg. (8 oz.) imitation crabmeat, rinsed
1/2 tsp. dried thyme leaves
1/8 tsp. hot pepper sauce
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
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Let's Make It
Cut white portion and 1 inch of light green portion of each leek into thin slices. Melt butter in large skillet on medium heat. Add leeks; cook and stir 5 min. or until crisp-tender. Stir in all remaining ingredients except VELVEETA.
Bring to boil; cover. Simmer on low heat 15 min. or until potatoes are tender.
Add VELVEETA; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
Serve this hearty soup with a side salad tossed with your favorite KRAFT Light Dressing.
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.
Increase hot pepper sauce to 1/4 tsp.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.