Big-Batch Potato-Leek Soup

1. 1

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

2. 2

   or until tender, stirring occasionally.

3. 3

   Add potatoes, water and pepper; cover.

4. 4

   Bring to boil; simmer on medium-low heat 15 to 20 min.

5. 5

   or until potatoes are tender.

6. 6

   Cool 10 min.

7. 7

   Blend leek mixture, in batches, in blender until smooth, returning each blended batch to Dutch oven.

8. 8

   Add cream cheese gradually to soup, cooking and stirring after each addition on medium until cream cheese is completely blended and soup is well blended.

9. 9

   Stir in milk; cook and stir 5 min.

10. 10

    or until heated through.

11. 11

    Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.