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Side Dishes

Chive and Onion Potato Leek Soup

Name: Chive and Onion Potato Leek Soup
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 2 Tbsp. olive oil; 4 large leeks (2 lb./900 g), white and light green parts cut into 1/4-inch-thick slices; 4 large baking potatoes (2 lb./900 g), peeled, cubed; 3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth; 2-3/4 cups water; 1/2 tsp. black pepper; 1 cup Philadelphia Chive & Onion Cream Cheese Product; 1/2 cup milk; 1/4 cup chopped fresh chives

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1 Hr 5 Min

Prep : 35 Min Cook: 30 Min

Onions and chives make a classic flavour duo. So do potatoes and leeks. We decided to add both duos and make a soup that's totally amazing.

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8 Servings

Original recipe yields 8 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.

2 Tbsp. olive oil

4 large leeks (2 lb./900 g), white and light green parts cut into 1/4-inch-thick slices

4 large baking potatoes (2 lb./900 g), peeled, cubed

3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth

2-3/4 cups water

1/2 tsp. black pepper

1 cup Philadelphia Chive & Onion Cream Cheese Product

1/2 cup milk

1/4 cup chopped fresh chives

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Step 1

Heat oil in Dutch oven on medium-high heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth, water and pepper; stir. 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 product gradually to soup, cooking and stirring after each addition on medium heat 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!

Produce Preparation

Leeks are grown in sandy soil and must be washed well. To prepare leeks, trim the root and remove the dark green portion. Only the white portion of a leek is used. Chop white section of leek and rinse in water to remove sand.

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 30 sec. Pour wash water out and rinse with fresh hot water.

Nutrition

Calories

250

Calories From Fat

% Daily Value

Fat 12 g

Saturated fat 6 g

30 %

Cholesterol 25 mg

Sodium 440 mg

18 %

Carbohydrate 31 g

Fibre 3 g

Sugars 6 g

Protein 7 g

Vitamin A

20 %

Vitamin C

25 %

Calcium

10 %

Iron

10 %

Servings

8 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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