Here's the ultimate comfort food: a hearty potato soup made with half-and-half, cream cheese and sliced leeks. Sprinkle with fresh chives and enjoy.
What You Need
Original recipe yields 8 servings
1/4 cup butter
6 leeks (1-1/2 lb.), white and light green parts, cut into 1/4-inch thick slices
2 lb. baking potatoes (about 4), coarsely chopped
5 cups water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup half-and-half
1/4 tsp. pepper
2 Tbsp. chopped fresh chives
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Let's Make It
Melt butter in large stockpot on medium-high heat. Add leeks; cook 5 min. or until tender, stirring frequently. Add potatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Remove from heat.
Puree with a hand-held blender, right in the stockpot. (Or add, in batches, to a countertop blender; blend until smooth.) Return potato puree to stockpot. Cook on medium heat 5 min. or until heated through, stirring occasionally.
Add cream cheese and half-and-half; stir. Cook 3 to 5 min. or just until cream cheese is melted and mixture is blended. Stir in pepper. Sprinkle with chives just before serving.
Balance this rich, hearty soup with a mixed green salad tossed with your favorite KRAFT Light Dressing and a whole grain roll for a winter dinner.
This classic soup is often served cold in the warmer months making it a great make-ahead dish. Just prepare as directed and instead of re-warming after pureeing, chill the soup in the refrigerator until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 32g
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.