Creamy PHILLY Potato Leek Soup

60 10 servings, 1 cup (250 mL) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
1
hr.
Servings

10 servings, 1 cup (250 mL) each

We've updated this traditional soup by roasting the vegetables and adding cream cheese.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine vegetables, dressing and rosemary; spread onto baking sheet. Bake 35 to 40 min. or until vegetables are tender and golden brown, stirring occasionally.
  • Place water, broth and 3/4 cup cream cheese cubes in large saucepan; cook on medium heat 3 min. or until mixture is well blended, stirring frequently with whisk. Stir in vegetables.
  • Blend soup, in batches, in blender until smooth. Return to saucepan; bring to boil. Thin soup with additional water, if desired. Serve topped with remaining cream cheese cubes.

Easy Cleanup

To quickly clean your blender, fill the container halfway with hot water; add a few drops of liquid dish soap. Blend on high speed 30 sec. Discard water, then rinse well with fresh hot water.

Produce Preparation

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

Substitute

Prepare using 1 tsp. dried rosemary or thyme leaves.

Servings

  • 10 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 10 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 8g
Saturated fat 5g
Cholesterol 30mg
Sodium 300mg
Carbohydrate 18g
Dietary fibre 1g
Sugars 2g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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