Creamy Potato & Leek Bake

1. 1

   Cook potatoes in boiling water in saucepan 10 min.

2. 2

   Meanwhile, cook and stir leeks in large nonstick skillet on medium heat 6 to 8 min.

3. 3

   or until tender.

4. 4

   Stir in 1-1/4 cups broth.

5. 5

   Whisk flour and remaining broth in small bowl until blended.

6. 6

   Gradually stir into ingredients in skillet; cook 5 min.

7. 7

   or until thickened, stirring constantly.

8. 8

   Add VELVEETA and 1/2 cup shredded cheese; cook and stir 4 min.

9. 9

   or until melted.

10. 10

    Heat oven to 400 degrees F. Drain potatoes; place in 2-1/2-qt.

11. 11

    casserole sprayed with cooking spray.

12. 12

    Cover with cheese sauce; top with remaining shredded cheese, then combined cracker crumbs and butter.

13. 13

    Bake 20 min.

14. 14

    or until potatoes are tender and sauce is heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.