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Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 6 large leeks (2 lb./900 g), white and light green parts cut into 1/4-inch-thick slices
- 2 Tbsp. oil
- 2 lb. (900 g) baking potatoes (about 6), peeled, chopped Safeway 2 pkg For $5.00 thru 02/09
- 8 cups water
- 1 tsp. black pepper
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
- 3/4 cup milk
- 1/3 cup chopped fresh chives
Method
- Cook leeks in hot oil in Dutch oven on medium-high heat 5 min.
- or until tender, stirring occasionally.
- Add potatoes, water and pepper; cover.
- Bring to boil; simmer on medium-low heat 15 to 20 min.
- or until potatoes are tender.
- Cool 10 min.
- Blend leek mixture, in batches, in blender until smooth, returning each blended batch to Dutch oven.
- Add cream cheese gradually to soup, cooking and stirring after each addition on medium until cream cheese is completely blended and soup is well blended.
- Stir in milk; cook and stir 5 min.
- or until heated through.
- Sprinkle with chives.
