potato leek soup

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* Exported from MasterCook *

 

Potato Leek Soup

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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4 large leeks

2 Tbsp. olive oil

4 large russet potatoes -- peeled, cubed

5 cups water

1 tsp. salt

1/2 tsp. black pepper

1 tub Philadelphia Light Cream Cheese Spread -- (250 g)

1/2 cup milk

 

 

1 Trim and discard roots from leeks; remove and discard tough green

leaves. Coarsely chop white section of the leeks; rinse well. Heat oil in

large stockpot on medium-high heat. Add leeks; cook 5 minutes or until

tender, stirring occasionally. Add potatoes, water, salt and pepper;

cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes

or until potatoes are tender. Cool 10 minutes.

 

2 Add leek mixture, in batches, to blender container; cover. Blend until

pureed. Return to stockpot.

 

3 Whisk in cream cheese, a tablespoonful at a time; cook on medium heat

until cream cheese is completely melted, stirring constantly. Add milk;

cook until heated through, stirring occasionally.

 

 

 

 

Source:

" KraftCanada.com "

 

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Per serving: 4356 Calories (kcal); 437g Total Fat; (88% calories from fat); 16g

Protein; 112g Carbohydrate; 17mg Cholesterol; 2318mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; 87 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0