Potato Leek Soup

 

Prep Time: 20 min

Total Time: 1 hour

Makes: 8 servings, 1 cup each

 

• 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

1. HEAT oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
2. ADD leek mixture, in batches, to blender container; cover. Blend until pureed. Return to stockpot.
3. 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 just before serving.

 

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