Irish Potato & Leek Soup
What you need
- 1 lb. (450 g) leeks (about 4 large)
- 2 Tbsp. olive oil
- 2 lb. (900 g) russet potatoes (about 3), peeled, cubed
- 5 cups water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tub (250 g) Cream Cheese Spread
- 1/2 cup milk
TRIM and discard roots from leeks; remove and discard tough outer green leaves. Coarsely chop white parts of leeks; rinse well. Heat oil in large stockpot on medium-high 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 15 to 20 min. or until potatoes are tender. Cool 10 min.
ADD leek mixture, in batches, to blender; blend until pureed. Return to stockpot. Whisk in cream cheese spread, a tablespoonful at a time, cooking on medium heat until completely melted, stirring constantly.
STIR in milk; cook until heated through, stirring occasionally. Serve with Premium Plus Crackers Baked with Whole Grain.
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