Heat oil in large stockpot or Dutch oven on medium-high heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, water and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
Place leek mixture, in batches, in blender container; cover. Blend until pureed. Return to stockpot.
Add cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended. Cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving.
One cup of this smooth, creamy soup goes a long way on flavor.
To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed for 30 seconds. Pour wash water out and rinse with fresh hot water.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 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.