Potato Leek Soup*

By mamapig

Ingredients

• 2 Tbsp. olive oil
• 4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
• 4 large russet potatoes, peeled, cubed (about 4 cups) 1-1/4 qt. (5 cups) water
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 pkg. (8 oz.) philadelphia cream cheese, cubed
• 1/2 cup milk
• 1/4 cup chopped fresh chives
• 1/2 cup milk
• 1/4 cup chopped fresh chives

Preparation

Step 1

HEAT oil in lg stockpot on med heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Cool 10 minutes.

ADD leek mixture, in batches, to blender container; cover. Blend until pureed. Return to stockpot.

WHISK in cream cheese, a few cubes at a time; cook on med heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving.