Potato Leek Soup
Courtesy of http://www.kraftfoods.com



Prep Time:
20 min

Total Time:
1 hr

Makes:
8 servings, 1 cup each

What You Need!

2 Tbsp. olive oil
4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 qt. (5 cups) water
1 tsp. salt
1/2 tsp. black pepper
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup milk
1/4 cup chopped fresh chives

Make It!

HEAT oil in large stockpot on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low 15 to 20 min. or until potatoes are tender. Cool 10 min.

ADD leek mixture, in batches, to blender; blend until pureed. Return to stockpot. Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly.

ADD milk; cook until heated through, stirring occasionally. Sprinkle with chives. Serve with PREMIUM Multigrain Saltine Crackers.

Kraft Kitchens Tips

Size-Wise
Savor every spoonful of this indulgent soup. One serving goes a long way on flavor.

Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

How to Clean the Blender
To quickly and easily clean your blender, fill the blender container half full with warm water. Add a few drops of liquid dish soap, then cover tightly. Turn the blender on high speed for 30 sec. Most of the food residue will pour out with the water. Rinse the blender container well, then recheck. If necessary, repeat the process or spot clean.