Rustic Potato-Leek Soup

• Yukon gold potatoes, peeled, cut into 1/2-inch cubes
• 10 each large leeks, white and light green parts only, chopped
• 10 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
• 5 Tbsp. fresh rosemary, chopped
• 7-1/2 qt. 25%-less-sodium chicken broth
• Philadelphia Light Brick Cream Cheese Spread, cubed, divided

1. Combine vegetables, dressing and rosemary; spread into single layers on sheet pans.
2. Bake in 400 degrees F-standard oven 40 min.
3. or until vegetables are tender and golden brown, stirring occasionally.
4. Cook broth and 1 lb.
5. 14 oz.
6. (850 g) of the cream cheese spread (or 6 oz.
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. Stir in vegetables.
9. Blend soup, in batches, in blender until smooth or desired consistency.
10. Return to stockpot; bring to boil, stirring occasionally.
11. For each serving: Portion 7/8 cup (200 mL) soup into soup bowl; top with 0.2 oz.
12. (6 g) of the remaining cream cheese cubes.

gold potatoes, leeks, italian dressing, fresh rosemary, cream cheese

Taken from www.kraftrecipes.com/recipes/rustic-potato-leek-soup-118112.aspx (may not work)