Potato Leek Soup

Submitted by Little Bee

"Another one from Kraft "Savor every spoonful of this indulgent soup. One serving goes a long way on flavor.""

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 29.58 ml olive oil
• 4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
• 4 large russet potatoes, peeled, cubed (about 4 cups)
• 1182.5 ml water
• 2.46 ml garlic powder
• 4.92 ml salt
• 2.46 ml black pepper
• 226.79 g package Philadelphia Cream Cheese, cubed
• 118.29 ml milk
• 59.14 ml 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.