Rustic Potato-Leek Soup

1. 1

   Combine vegetables, dressing and rosemary; spread into single layers on sheet pans.

2. 2

   Bake in 400 degrees F-standard oven 40 min.

3. 3

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

4. 4

   Cook broth and 1 lb.

5. 5

   14 oz.

6. 6

   (850 g) of the cream cheese spread (or 6 oz.

7. 7

   [170 g] of the cream cheese spread for trial recipe) in stockpot on medium heat until cream cheese is melted and miuxture is well blended, stirring frequently with whisk.

8. 8

   Stir in vegetables.

9. 9

   Blend soup, in batches, in blender until smooth or desired consistency.

10. 10

    Return to stockpot; bring to boil, stirring occasionally.

11. 11

    For each serving: Portion 7/8 cup (200 mL) soup into soup bowl; top with 0.2 oz.

12. 12

    (6 g) of the remaining cream cheese cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.