Potato Leek Soup (Kraft)
Potato Leek Soup
2 T olive oil
4 leeks, cut into round slices – use white and most of green
4 potatoes, peeled and cubed (about 4 C)
5 C water or 2-1/2 C water and 2-1/2 C chicken broth
1 –8 oz. pkg cream cheese, cubed
½ C milk
In large pot, heat oil and add leeks cooking for 5 minutes. Add potatoes, water or broth. Salt and pepper to taste. Cover, bring to boil, then simmer on medium-low for 20 minutes until potatoes are tender. Cool for 10 minutes. In batches, add leek mixture to blender; blend until pureed. Return to pot and whisk in cream cheese, stirring constantly until melted. Add milk and stir. Serve in bowls and garnish with chopped basil.
*Keep it healthy by using low fat diary products.
Just a note: We served the soup to our kids on Tuesday night and they loved it! They called it "mashed potato soup". Although the basil adds a nice flavor, the kids found that sprinkling with cheddar cheese is also a delicious option. As for clean-up of the blender (usually not my favorite job!), it was so easy to fill halfway with warm water, add a few drops of dishwashing liquid, make sure the lid is on tight and blend away the mess!