Cream of Vegetable Soup

• 2 Tbsp. olive oil
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 4 cups 25%-less-sodium chicken broth
• 2 carrots, peeled, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 stalks celery, chopped
• 1 Yukon gold potato (242 g), peeled, chopped
• 4 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product

1. Heat oil in large saucepan on medium heat.
2. Add onions; cook and stir 5 min.
3. or until crisp-tender.
4. Add all remaining ingredients except cream cheese product; stir.
5. Bring to boil; cover.
6. Simmer on medium-low heat 25 min.
7. or until vegetables are tender.
8. Cool 10 min.
9. Use slotted spoon to remove bay leaf and thyme sprigs; discard.
10. Blend soup, in small batches, in blender until smooth.
11. Return to pan.
12. Gradually add cream cheese, cooking and stirring with whisk after each addition on medium-low heat 3 min.
13. or until cream cheese is completely melted.

olive oil, onion, carrots, stalks celery, gold potato, thyme, bay leaf, philadelphia

Taken from www.kraftrecipes.com/recipes/cream-of-vegetable-soup-175217.aspx (may not work)