Chive & Onion Potato Leek Soup

• 2 Tbsp. olive oil
• 4 large leeks (about 2 lb.), cut into 1/4-inch-thick slices
• 4 large russet potatoes, peeled, cubed (about 4 cups)
• 2 cans (14-1/2 oz. each) chicken broth
• 2-3/4 cups water
• 1/2 tsp. pepper
• 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup milk
• 1/4 cup chopped fresh chives

1. Heat oil in large stockpot or Dutch oven on medium-high heat.
2. Add leeks; cook 5 minutes or until tender, stirring occasionally.
3. Add potatoes, broth, water and pepper; cover.
4. Bring to boil.
5. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender.
6. Cool 10 minutes.
7. Place leek mixture, in batches, in blender container; cover.
8. Blend until pureed.
9. Return to stockpot.
10. Add cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended.
11. Cook on medium heat until cream cheese is completely melted, stirring constantly.
12. Add milk; cook until heated through, stirring occasionally.
13. Sprinkle with chives just before serving.

olive oil, leeks, russet potatoes, chicken broth, water, pepper, philadelphia, milk, fresh chives

Taken from www.kraftrecipes.com/recipes/chive-onion-potato-leek-soup-66015.aspx (may not work)