Cut white portion and 1 inch of light green portion of leeks into thin slices. Cook and stir in butter in skillet on medium heat until tender. Stir in remaining ingredients except VELVEETA and sherry.
Bring to boil. Reduce heat to low; cover. Simmer 15 minutes or until potatoes are tender.
Add VELVEETA and sherry; stir until VELVEETA is melted. Garnish with fresh chives and lemon peel.
Microwave: Reduce milk to 2-1/2 cups. Mix sliced leeks, butter and potatoes in 2-quart microwavable casserole; cover with lid. Microwave on HIGH 8 to 10 minutes or until vegetables are almost tender. Stir in milk and all remaining ingredients except VELVEETA and sherry; cover. Microwave 8 to 14 minutes or until potatoes are tender, stirring every 4 minutes. Stir in VELVEETA and sherry until VELVEETA is melted. Garnish as directed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.