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Potato-Leek Soup


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  • 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 4), peeled, cubed 5 cups water
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tub (250 g) Philadelphia Light Cream Cheese Spread
  • 1/2 cup milk
  • 6 slices bacon, cooked, crumbled


Servings 8
Preparation time 20mins
Cooking time 80mins


Step 1

HEAT oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt 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.


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