Chive and Onion Potato Leek Soup

• 2 Tbsp. olive oil
• 4 large leeks (2 lb./900 g), white and light green parts cut into 1/4-inch-thick slices
• 4 large baking potatoes (2 lb./900 g), peeled, cubed
• 3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
• 2-3/4 cups water
• 1/2 tsp. black pepper
• 1 cup Philadelphia Chive & Onion Cream Cheese Product
• 1/2 cup milk
• 1/4 cup chopped fresh chives

1. Heat oil in Dutch oven on medium-high heat.
2. Add leeks; cook 5 min.
3. or until tender, stirring occasionally.
4. Add potatoes, broth, water and pepper; stir.
5. Cover; bring to boil.
6. Simmer on medium-low heat 15 to 20 min.
7. or until potatoes are tender.
8. Cool 10 min.
9. Blend leek mixture, in batches, in blender until smooth, returning each blended batch to Dutch oven.
10. Add cream cheese product gradually to soup, cooking and stirring after each addition on medium heat until cream cheese is completely blended and soup is well blended.
11. Stir in milk; cook and stir 5 min.
12. or until heated through.
13. Sprinkle with chives.

olive oil, leeks, baking potatoes, chicken broth, water, black pepper, philadelphia chive , milk, fresh chives

Taken from www.kraftrecipes.com/recipes/chive-onion-potato-leek-soup-184519.aspx (may not work)