Potato-Leek Soup

Name: Potato-Leek Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 907 grams baking potatoes (about 4), peeled, cubed; 1 teaspoons black pepper; 227 grams pkg. PHILADELPHIA Cream Cheese, cubed; 59 milliliters chopped fresh chives; 454 grams large leeks , cut into 1/4-inch thick slices; 118 milliliters milk; 2 Tbsps olive oil; 1 teaspoon salt; 1 liters 1-1/4 qt. water

Need a gluten free and vegetarian main course? Potato-Leek Soup could be an excellent recipe to try. This recipe serves 1. One serving contains 2096 calories, 44g of protein, and 112g of fat. This recipe covers 69% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of milk, salt, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat oil in Dutch oven on medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add leeks; cook 5 min. or until tender, stirring occasionally.

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Leek

Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.

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Salt And Pepper

Potato

Water

Blend leek mixture, in batches, in blender until smooth. Return to pan.

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Leek

Equipment you will use

Blender

Frying Pan

Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.

Ingredients you will need

Cream Cheese