Creamy PHILLY Potato Leek Soup Recipe -
Creamy PHILLY Potato Leek Soup Recipe
  • READY IN 1 hr

Creamy PHILLY Potato Leek Soup

Recipe by  

"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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Original recipe makes 10 servings Change Servings
  • PREP

    20 mins

    1 hr


  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.
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Reviews More Reviews

Sep 25, 2009

the roasted veg taste is very strong and flavorful but almost overpowering, not my favorite recipe and will keep looking

Feb 01, 2011

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!


4 Ratings

Feb 03, 2011

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!

May 18, 2010

A nice addition to our Lenten recipe repatoire.


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  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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