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Creamy PHILLY Potato Leek Soup

By: Philadelphia  
"Buttery yukon gold potatoes and leeks are roasted with rosemary then blended with stock and cream cheese into a rich and creamy soup."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 64 people have saved this

Prep Time:
20 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 leeks, cut into 1-inch pieces
  • 2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
  • 1 tablespoon chopped fresh rosemary
  • 3 cups water
  • 1 (284 mL) can 25%-less-sodium chicken broth
  • 1 (250 g) package PHILADELPHIA Brick Cream Cheese, cubed, divided

Directions

  1. Heat oven to 400 degrees F.
  2. Combine vegetables, dressing and rosemary; spread onto baking sheet. Bake 40 min. or until vegetables are tender and golden brown, stirring occasionally.
  3. Place water, broth and 3/4 cup cream cheese cubes in large saucepan; cook on medium heat 3 min., stirring frequently with whisk until mixture is well blended. Stir in vegetables.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 174 | Total Fat: 9.1g | Cholesterol: 27mg

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by CHEFLYNNS 
the roasted veg taste is very strong and flavorful but almost overpowering, not my favorite... MORE

 
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