1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
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Let's Make It
Cook onions, carrots and celery in dressing in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
Add sausage; cook 5 min. or until evenly browned, stirring frequently. Add all remaining ingredients except cream cheese spread, dill and parsley; mix well. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
Mash carefully with potato masher to break up some of the beans and potatoes; simmer 10 min., stirring occasionally. Gradually add cream cheese spread, stirring after each addition until cream cheese is completely melted and mixture is well blended. Stir in herbs.
Prepare soup as directed, except do not add the cream cheese spread or herbs. Cool, then refrigerate up to 24 hours. When ready to serve, reheat then gradually add the cream cheese, stirring after each addition until cream cheese is completely melted and mixture is well blended. Stir in herbs.
Serve with a crusty baguette or rye bread.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 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.