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Creamy PHILLY Potato Leek Soup

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."

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

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

Heat oven to 400 degrees F.
Combine vegetables, dressing and rosemary; spread onto baking sheet. Bake 40 min. or until vegetables are tender and golden brown, stirring occasionally.
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.
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.