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Ingredients
2 Tablespoons olive oil
4 Large leeks (about 2 lb), cut into 1/4" thick slices
4 Large russet potatoes, peeled, cubed
2 (14 1/2 oz) Cans chicken broth
2 3/4 Cups water
1/2 Teaspoon pepper
1 (8 oz) Container chive & onion cream cheese spread
1/2 Cup milk
1/4 Cup fresh chives, chopped
Instructions
Heat oil in large stockpot or Dutch oven on medium-high heat; add leeks and cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, water and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
Place leek mixture, in batches, in blender container; cover. Blend until pureed. Return to stockpot.
Add cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended. Cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally.
Sprinkle with chives just before serving.