8 diagonally cut French bread slices (1/4 inch thick)
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. butter, melted
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1/4 cup chopped fresh chives
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Let's Make It
Heat oil in large saucepan on medium heat. Add leeks; cook and stir 8 min. or until tender. Add potatoes and broth; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until potatoes are tender; cool slightly.
Meanwhile, heat oven to 400ºF. Place bread slices in single layer on baking sheet. Bake 10 min. or until toasted, turning after 6 min. While bread is toasting, mix Parmesan and butter until blended.
Spread toast slices with Parmesan mixture; return to oven. Bake 5 min. or until tops are lightly browned.
Blend potato mixture, in batches, in blender until smooth. Return to saucepan; bring to boil. Gradually add cream cheese spread, cooking and stirring on low heat after each addition until cream cheese is completely melted.
Ladle soup into serving bowls; sprinkle with chives. Serve with crostini.
Prepare soup as directed except do not add the cream cheese spread or prepare the crostini. Cool soup, then refrigerate up to 2 days. When ready to serve, reheat soup, then add the cream cheese spread and continue as directed. While soup is reheating, toast bread slices, top with Parmesan mixture and bake as directed.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Season to taste with freshly cracked black pepper.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup soup and 1 crostini 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.