Creamed Asparagus Soup

• 3 Tbsp. butter
• 1 leek, sliced
• 1 large clove garlic, minced
• 1 lb. fresh asparagus spears, each cut into thirds
• 1 cup chicken broth
• 1 cup water
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 cup milk

1. Melt butter in medium saucepan on medium heat.
2. Add leeks; cook 5 min.
3. or until tender, stirring occasionally.
4. Stir in garlic; cook and stir 2 min.
5. Add asparagus, broth and water; stir.
6. Simmer on medium-low heat 5 min.
7. or until asparagus is crisp-tender.
8. Stir in salt and pepper.
9. Mix cream cheese spread and milk until well blended.
10. Process asparagus mixture in food processor until smooth.
11. Pour into 4 soup bowls.
12. Add cream cheese mixture; swirl gently with spoon.

butter, clove garlic, fresh asparagus spears, chicken broth, water, salt, pepper, philadelphia, milk

Taken from www.kraftrecipes.com/recipes/creamed-asparagus-soup-116552.aspx (may not work)