Creamy Leek & Potato Soup

• 20 g butter
• 2 leeks, halved lengthways, sliced
• 2 cloves garlic, crushed
• 4 cups chicken stock
• 600 g potatoes, peeled and chopped Safeway 2 pkg For $5.00 thru 02/09
• 125 g PHILADELPHIA Light Spreadable Cream Cheese
• 1/2 cup milk
• salt and pepper, to taste
• 1/4 cup chopped chives, for garnish
• 100 g thinly sliced pepperoni, fried until crisp and drained, for garnish
• Crusty bread, to serve

1. HEAT the butter in a large heavybased saucepan.
2. Add the leek and garlic and saute for 5 minutes until softened.
3. Add the stock and potato then cook, covered for 1015 minutes or until potato is tender.
4. Blend or process the soup until smooth then return to the saucepan.
5. WHISK the PHILLY and milk into the soup until smooth, simmer for a further 5 minutes until heated, season to taste.
6. Ladle into serving bowls and garnish with a sprinkle of chives and crispy pepperoni, serve with crusty bread.
7. Serve immediately.
8. HANDY TIP: Cut leeks in half lengthways and soak in water to clean before use.

butter, leeks, garlic, chicken stock, potatoes, philadelphia, milk, salt, chives, pepperoni, crusty bread

Taken from www.kraftrecipes.com/recipes/creamy-leek-potato-soup-125041.aspx (may not work)