Chive & Onion Potato Leek Soup

1. 1

   Heat oil in large stockpot or Dutch oven on medium-high heat.

2. 2

   Add leeks; cook 5 minutes or until tender, stirring occasionally.

3. 3

   Add potatoes, broth, water and pepper; cover.

4. 4

   Bring to boil.

5. 5

   Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender.

6. 6

   Cool 10 minutes.

7. 7

   Place leek mixture, in batches, in blender container; cover.

8. 8

   Blend until pureed.

9. 9

   Return to stockpot.

10. 10

    Add cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended.

11. 11

    Cook on medium heat until cream cheese is completely melted, stirring constantly.

12. 12

    Add milk; cook until heated through, stirring occasionally.

13. 13

    Sprinkle with chives just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.