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Side Dish

Potato-Leek Soup

Potato-Leek Soup recipe
average rating

4.6 56
rate/review
prep time
40 min
total time
1 hr 10 min
makes
8 servings, 1 cup (250 mL) each
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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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