Creamy Potato & Leek Bake

• 2-1/2 lb. red potatoes (about 8), cut into 3/4-inch cubes
• 2 leeks, white and light green parts sliced
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
• 1/4 cup flour
• 2 oz. VELVEETA, cut into 1/2-inch cubes
• 1 cup KRAFT Finely Shredded Triple Cheddar Cheese, divided
• 16 round buttery crackers, crushed
• 2 Tbsp. butter, melted

1. Cook potatoes in boiling water in saucepan 10 min.
2. Meanwhile, cook and stir leeks in large nonstick skillet on medium heat 6 to 8 min.
3. or until tender.
4. Stir in 1-1/4 cups broth.
5. Whisk flour and remaining broth in small bowl until blended.
6. Gradually stir into ingredients in skillet; cook 5 min.
7. or until thickened, stirring constantly.
8. Add VELVEETA and 1/2 cup shredded cheese; cook and stir 4 min.
9. or until melted.
10. Heat oven to 400 degrees F. Drain potatoes; place in 2-1/2-qt.
11. casserole sprayed with cooking spray.
12. Cover with cheese sauce; top with remaining shredded cheese, then combined cracker crumbs and butter.
13. Bake 20 min.
14. or until potatoes are tender and sauce is heated through.

red potatoes, leeks, chicken broth, flour, velveeta, cheddar cheese, buttery crackers, butter

Taken from www.kraftrecipes.com/recipes/creamy-potato-leek-bake-169191.aspx (may not work)