1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
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How do I make it ?
Cook carrots, celery and onions in dressing in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
Add sausage; cook 5 min. or until evenly browned, stirring frequently. Add all remaining ingredients except cream cheese product, dill and parsley; mix well. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
Mash carefully with potato masher to break up some of the beans and potatoes; simmer 10 min., stirring occasionally. Gradually add cream cheese product, stirring after each addition until cream cheese is melted and mixture is well blended. Stir in herbs.
Kraft Kitchen Tips!
Prepare soup as directed, except do not add the cream cheese product or herbs. Cool, then refrigerate up to 24 hours. When ready to serve, reheat then gradually add the cream cheese, stirring after each addition until cream cheese is completely melted and mixture is well blended. Stir in herbs.
Substitute turkey kielbasa or ham for the sausage.
Serve with a crusty baguette or rye bread.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 980 mg
Carbohydrate 25 g
Fibre 6 g
Sugars 5 g
Protein 13 g
12 servings, 1-1/3 cups (325 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.