This soup can be made ahead and frozen. Prepare as directed, omitting the cream cheese, milk and chives. Cool, then freeze in 12 equal portions. To reheat, thaw 1 portion of soup in refrigerator, then pour into microwaveable bowl. Microwave on HIGH 3 min. or until heated through. Stir in 1 Tbsp. each of the cream cheese and milk. Microwave on HIGH 1 min. Stir until cream cheese is melted and soup is heated through. Sprinkle with about 1-1/2 tsp. chives.
Leeks are grown in sandy soil so must be washed well before use. To prepare the leek, trim the root, then remove the dark green portion. Only the white and light green parts of the leek are used; chop these parts, then rinse in water to remove any sand.
To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed for 30 sec. Pour wash water out and rinse with fresh hot water.