Broccoli & Potato Soup

• 1 Tbsp. oil
• 1 onion, chopped
• 4 cups small broccoli florets, chopped
• 1 large baking potato (225 g), peeled, chopped
• 3 cups 25%-less-sodium chicken broth
• 1 cup water
• 1/4 tsp. black pepper
• 3/4 cup Philadelphia Herb & Garlic Cream Cheese Product

1. Heat oil in large saucepan on medium heat.
2. Add onions; cook 5 min.
3. or until softened, stirring frequently.
4. Stir in broccoli, potatoes, broth, water and pepper.
5. Bring to boil; simmer on medium-low heat 15 min.
6. or until vegetables are tender.
7. Blend, in batches, in blender until smooth; return to saucepan.
8. Add cream cheese product; cook and stir on medium-low heat 2 to 3 min.
9. or until cream cheese is completely melted and soup is heated through.

oil, onion, broccoli florets, baking potato, water, black pepper, philadelphia

Taken from www.kraftrecipes.com/recipes/broccoli-potato-soup-155018.aspx (may not work)