125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/4 cup chopped fresh parsley
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How do I make it ?
Melt margarine in large skillet on medium heat. Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally.
Remove 1 cup vegetable mixture; reserve for later use. Add next 4 ingredients to vegetable mixture remaining in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
Add 1/3 of the potato mixture to blender; blend until smooth. Pour into large saucepan. Repeat with remaining potato mixture.
Whisk in cream cheese; cook and stir 2 min. or until completely melted. Stir in parsley and reserved vegetable mixture.
Kraft Kitchen Tips!
Serve this satisfying soup with a crisp green salad tossed with your favourite Kraft Calorie-Wise Dressing.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 200 mg
Carbohydrate 9 g
Fibre 2 g
Sugars 3 g
Protein 4 g
10 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.