Recipe by Philadelphia Cream Cheese
"Buttery yukon gold potatoes and leeks are roasted with rosemary then blended with stock and cream cheese into a rich and creamy soup."
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leeks, cut into 1-inch pieces
Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
chopped fresh rosemary
1 (284 mL) can
25%-less-sodium chicken broth
1 (250 g) package
PHILADELPHIA Brick Cream Cheese, cubed, divided
the roasted veg taste is very strong and flavorful but almost overpowering, not my favorite recipe and will keep looking
This is so rich, creamy & yummy on a cold day! I make it a one vessel process by cooking the leeks in butter and oil together with the rosemary till transparent; I then add the liquids and potatoes and cook until soft. Finally, I puree using my immersion blender and add the cream cheese. I like to season with Maldon salt and a bit of white pepper. Only one pot used!
This is one of my favorite soups!
I followed the recipe at first but found it a little too thick for our liking. I added another 1.5 cups of chicken broth and another few splashes of the Italian dressing. When I served it I sprinkled lemon pepper on the top for an extra kick. Yummy!
A nice addition to our Lenten recipe repatoire.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy PHILLY Potato Leek Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 78
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