Big Batch Potato Leek Soup

1. 1

   Cook leeks in hot oil in large stockpot or Dutch oven on medium-high heat 5 min.

2. 2

   or until tender, stirring occasionally.

3. 3

   Add next 3 ingredients; cover.

4. 4

   Bring to boil.

5. 5

   Reduce heat to medium-low; simmer 15 to 20 min.

6. 6

   or until potatoes are tender.

7. 7

   Cool 10 min.

8. 8

   Puree leek mixture, in batches, in blender; return to stockpot.

9. 9

   Whisk in cream cheese, a tablespoonful at a time, beating until blended.

10. 10

    Cook and stir on medium heat until cream cheese is completely melted.

11. 11

    Add milk; cook until heated through, stirring constantly.

12. 12

    Sprinkle with chives just before serving.

* Per serving · 4 servings · Values may vary.

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