Potato-Leek Soup with Parmesan Crostini

1. 1

   Heat oil in large saucepan on medium heat.

2. 2

   Add leeks; cook and stir 8 min.

3. 3

   or until tender.

4. 4

   Add potatoes and broth; stir.

5. 5

   Bring to boil; cover.

6. 6

   Simmer on medium-low heat 25 min.

7. 7

   or until potatoes are tender; cool slightly.

8. 8

   Meanwhile, heat oven to 400 degrees F. Place baguette slices in single layer on baking sheet.

9. 9

   Bake 10 min.

10. 10

    or until toasted, turning after 6 min.

11. 11

    While bread is toasting, mix Parmesan and butter until blended.

12. 12

    Spread toast slices with Parmesan mixture; return to oven.

13. 13

    Bake 5 min.

14. 14

    or until tops are lightly browned.

15. 15

    Blend potato mixture, in batches, in blender until smooth.

16. 16

    Return to saucepan; bring to boil.

17. 17

    Gradually add cream cheese product, cooking and stirring on low heat after each addition until cream cheese is melted.

18. 18

    Ladle soup into bowls; sprinkle with chives.

19. 19

    Serve with crostini.

* Per serving · 4 servings · Values may vary.

No additional tips available.