Cream of Potato Leak Soup
My hubby made this for me tonight and it was super good!
Cream of Potato Leak Soup
2 tablespoons olive oil (((I did not add this)))
2 tablespoon Butter optional(((Did not use)))
4 large leeks cut into 1/4 inch slices
4 large russet potatoes peeled, cubed; about 4-5 cups
1 medium yellow onion chopped
1 large box box chicken broth (48 ounces)
1 tsp Salt to taste
1/2 teaspoon black pepper to taste
1 8-oz package philadelphia cream cheese cubed
1/2 cup milk
1/4 cup fresh chives chopped
Preparation:(((We used chicken broth in place of oil)))
Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes
or until tender, stirring occasionally. Add potatoes, chicken broth,
salt and pepper; stir. Cover. Bring to boil. Reduce heat to
medium-low; simmer 15 to 20 minutes or until potatoes are tender.
Cool 10 minutes.
ADD leek mixture, in batches to blender container; cover. Blend until
pureed. Return to stockpot. If you have an emersion mixer, you don't
have to mess up the blender. Mix right in the stockpot.
WHISK in laughing cow low fat cheese, a few cubes at a time, cook on medium heat
until cheese is completely melted, stirring constantly. Add
milk. Coo****il heated through, stirring occasionally. Sprinkle
with chives just before serving.
You can use fat free chicken broth, if you
want to reduce the fat. You can also use water in place of the
chicken broth.
This is one of those recipes you can get creative with by adding other
ingredients, such as ham, carrots, celery,etc.; however, it's
delicious just as it is.
Cream of Potato Leak Soup
2 tablespoons olive oil (((I did not add this)))
2 tablespoon Butter optional(((Did not use)))
4 large leeks cut into 1/4 inch slices
4 large russet potatoes peeled, cubed; about 4-5 cups
1 medium yellow onion chopped
1 large box box chicken broth (48 ounces)
1 tsp Salt to taste
1/2 teaspoon black pepper to taste
1 8-oz package philadelphia cream cheese cubed
1/2 cup milk
1/4 cup fresh chives chopped
Preparation:(((We used chicken broth in place of oil)))
Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes
or until tender, stirring occasionally. Add potatoes, chicken broth,
salt and pepper; stir. Cover. Bring to boil. Reduce heat to
medium-low; simmer 15 to 20 minutes or until potatoes are tender.
Cool 10 minutes.
ADD leek mixture, in batches to blender container; cover. Blend until
pureed. Return to stockpot. If you have an emersion mixer, you don't
have to mess up the blender. Mix right in the stockpot.
WHISK in laughing cow low fat cheese, a few cubes at a time, cook on medium heat
until cheese is completely melted, stirring constantly. Add
milk. Coo****il heated through, stirring occasionally. Sprinkle
with chives just before serving.
You can use fat free chicken broth, if you
want to reduce the fat. You can also use water in place of the
chicken broth.
This is one of those recipes you can get creative with by adding other
ingredients, such as ham, carrots, celery,etc.; however, it's
delicious just as it is.
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