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Big-Batch Potato-Leek Soup
Big-Batch Potato-Leek Soup

Big-Batch Potato-Leek Soup

1 Review(s)
Cook Minutes 45 Min
Prep : 35 Min Cook: 10 Min
Need to feed a crowd? Get some leeks and potatoes and make a big batch of this easy but delicious soup. It can be ready in under an hour.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 large leeks (2 lb./900 g), white and light green parts cut into 1/4-inch-thick slices
2 Tbsp. oil
2 lb. (900 g) baking potatoes (about 6), peeled, chopped
8 cups water
1 tsp. black pepper
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
3/4 cup milk
1/3 cup chopped fresh chives
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How do I make it ?
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Step 1
Cook leeks in hot oil in Dutch oven on medium-high heat 5 min. or until tender, stirring occasionally. Add potatoes, water and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
Step 2
Blend leek mixture, in batches, in blender until smooth, returning each blended batch to Dutch oven.
Step 3
Add cream cheese gradually to soup, cooking and stirring after each addition on medium until cream cheese is completely blended and soup is well blended. Stir in milk; cook and stir 5 min. or until heated through. Sprinkle with chives.
Kraft Kitchen Tips!
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Make Ahead
This soup can be made ahead and frozen. Prepare as directed, omitting the cream cheese, milk and chives. Cool, then freeze in 12 equal portions. To reheat, thaw 1 portion of soup in refrigerator, then pour into microwaveable bowl. Microwave on HIGH 3 min. or until heated through. Stir in 1 Tbsp. each of the cream cheese and milk. Microwave on HIGH 1 min. Stir until cream cheese is melted and soup is heated through. Sprinkle with about 1-1/2 tsp. chives.
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Produce Preparation
Leeks are grown in sandy soil so must be washed well before use. To prepare the leek, trim the root, then remove the dark green portion. Only the white and light green parts of the leek are used; chop these parts, then rinse in water to remove any sand.
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Easy Cleanup
To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed for 30 sec. Pour wash water out and rinse with fresh hot water.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 4.5 g
23 %
Cholesterol 25 mg
Sodium 115 mg
5 %
Total carbohydrate 20 g
7 %
Dietary fibre 2 g
8 %
Sugars 3 g
Protein 4 g
Vitamin A
15 %
Vitamin C
15 %
Calcium
6 %
Iron
6 %
Servings
12 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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