Potato-Leek Soup

Combine cream cheese and milk in addition to the potatoes for the creamy texture in this Potato Leek Soup. We love to eat Potato Leek Soup all year long.

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2 Tbsp. olive oil

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

2 lb. baking potato es (about 4), peeled, cubed

1-1/4 qt. (5 cups) water

1 tsp. salt

1/2 tsp. black pepper

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , cubed

1/2 cup milk

1/4 cup chopped fresh chives

1. Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.

2. Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.

3. Add milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with chives.

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