Big Batch Leek Soup

Feed a crowd with our tasty Big Batch Leek Soup! This easy-to-make leek soup with potatoes, cream cheese and chives is ready to serve in under an hour.

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6 large leek s (about 2 lb.), cut into 1/4-inch-thick slices

2 Tbsp. olive oil

2 lb. baking potato es (about 6), peeled, chopped

2 qt. (8 cups) water

1 tsp. pepper

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , cut up

3/4 cup milk

1/3 cup chopped fresh chives

1. Cook leeks in hot oil in large stockpot or Dutch oven on medium-high heat 5 min. or until tender, stirring occasionally. Add next 3 ingredients; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.

2. Puree leek mixture, in batches, in blender; return to stockpot.

3. Whisk in cream cheese, a tablespoonful at a time, beating until blended. Cook and stir on medium heat until cream cheese is completely melted. Add milk; cook until heated through, stirring constantly. Sprinkle with chives just before serving.

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Instructions

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