Creamy PHILLY Potato Leek Soup

1. 1

   Heat oven to 400 degrees F.

2. 2

   Combine vegetables, dressing and rosemary; spread onto baking sheet.

3. 3

   Bake 35 to 40 min.

4. 4

   or until vegetables are tender and golden brown, stirring occasionally.

5. 5

   Place water, broth and 3/4 cup cream cheese cubes in large saucepan; cook on medium heat 3 min.

6. 6

   or until mixture is well blended, stirring frequently with whisk.

7. 7

   Stir in vegetables.

8. 8

   Blend soup, in batches, in blender until smooth.

9. 9

   Return to saucepan; bring to boil.

10. 10

    Thin soup with additional water, if desired.

11. 11

    Serve topped with remaining cream cheese cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.