Potato-Leek Soup

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prep time

40 min

total time

1 hr 10 min

makes

8 servings, 1 cup (250 mL) each

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kraft

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What You Need

2 Tbsp. olive oil

4 large leeks (1 lb./450 g), white parts only, cut into 1/4-inch-thick slices

2 lb. (900 g) baking potatoes (about 6), peeled, cubed

5 cups water

1/2 tsp. black pepper

1 tub (250 g) Philadelphia Light Cream Cheese Spread

1/2 cup milk

6 slices bacon, cooked, crumbled

Make It

HEAT oil in Dutch oven on medium heat. Add leeks; cook 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. Return to pan. Add cream cheese spread, a tablespoonful at a time; cook on medium heat until completely melted and mixture is well blended, stirring constantly.

ADD milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with bacon.

kraft kitchens tips

Easy Cleanup

To quickly clean your blender, fill the container half full with hot water. Add a few drops of liquid dish soap. Blend on high speed 30 sec. Pour wash water out, then rinse with fresh hot water.

How to Prepare Leeks

Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of the leek is used. Chop or slice the white sections, then rinse in water to remove any soil or sand.

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rating

This was very bland even though I added garlic salt, seasoning salt and more pepper and used herb and garlic cream cheese. It was quite time consuming to make also. Was not worth the trouble so will not make it again.
posted by a cook | on 1/28/2013

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I really enjoyed this recipe. I added garlic to it after reading the reviews and thought it turned out great! I will make this again!
posted by jennypenny28 | on 1/23/2013

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We all love potato leek soup at our home This one is the best yet with a little garlic added. scrumptious!! so easy to make..
posted by Babuska | on 11/14/2012

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Excellent soup!
posted by a cook | on 11/2/2012

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Very good; I used chicken bouillon rather than water; added garlic, italian spices, basil and ground pepper. After I put the soup through the blender, I added skim milk and shredded tex-mex cheese. Eliminated the cream cheese.
posted by pbeutler | on 4/30/2012

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first time I've had leeks and expected more. I found the soup very bland.
posted by joroma.s | on 3/2/2012

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Have made this several times, a huge favourite. Added more milk to make it go further, at least 3 cups more.
posted by happystones | on 1/8/2012

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only change to chicken broth not water added cream cheese stirred in well used soy milk just great made it for a group of 25 women and they were back for seconds i make it all the time now--great for celiacs
posted by ritakaminski | on 1/7/2012

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I loved this! It was tasty as is, add bacon bits, cheddar and bits of green onion on it.
posted by mirandaupnorth | on 11/27/2011

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Good base for creating a tasty soup - but a bit bland on its own. We may make again but we will add small cubes of ham; sprinkle with old cheddar cheese and some fresh green onions. The bacon garnish was really good.
posted by HHamilton | on 11/19/2011