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Creamy PHILLY Potato Leek Soup

Creamy PHILLY Potato Leek Soup

"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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Ingredients

1 h servings 170 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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

Read all reviews 4
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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 pota...

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 sp...

A nice addition to our Lenten recipe repatoire.

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