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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Another one from Kraft Savor every spoonful of this indulgent soup. One serving goes a long way on flavor. Ingredients:
2 tablespoons 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 quarts water |
1/2 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 (8 ounce) package philadelphia cream cheese, cubed |
1/2 cup milk |
1/4 cup chopped fresh chives |
crumbled bacon (to garnish) (optional) |
Directions:
1. HEAT oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water,garlic powder, 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. Sprinkle crumbled bacon.
4. For Vegetarian omit the bacon or use a vegetarian subsitute.
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