Serve this delicious Irish Potato Soup with Leeks. Cream cheese and milk help give this Irish Potato Soup with Leeks its super creamy texture.
What You Need
Original recipe yields 8 servings
2 Tbsp. olive oil
4 large leeks (1-1/2 lb.), white and light green parts cut into 1/4-inch-thick slices
2 lb. baking potatoes (about 6), peeled, cubed
1-1/4 qt. (5 cups) water
1/2 tsp. black pepper
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup milk
6 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and pepper; stir. Cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
Blend potato mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook and stir on medium heat after each addition until cream cheese is completely melted.
Stir in milk; cook 2 to 3 min. or until heated through, stirring occasionally. Sprinkle with bacon
Prepare using PHILADELPHIA Neufchatel Cheese and fat-free milk.
Serve with multi-grain saltine crackers.
Substitute 1/4 cup chopped fresh chives for the crumbled cooked bacon.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.