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2 tablespoons olive oil
4 large leeks (about 2 lb.), cut into 1/4-inch-thick slices
4 large russet potatoes, peeled, cubed (about 4 cups)
2 cans (14-1/2 oz. each) chicken broth
1/2 cup water
1/2 teaspoon pepper
1 container (8 oz.) PHILADELPHIA Chive @amp@ Onion Cream Cheese Spread
1/2 cup milk
1/4 cup chopped fresh chives
HEAT oil in large stockpot or Dutch oven on medium-high heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, water and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
PLACE leek mixture, in batches, in blender container; cover. Blend until pureed. Return to stockpot.
ADD cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended. Cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving.
KRAFT KITCHENS TIPS
Size It Up
One cup of this smooth, creamy soup goes a long way on flavor.
Easy Cleanup
To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed for 30 seconds. Pour wash water out and rinse with fresh hot water.