Ready in 45 minutes
This is so easy to make and is a favorite at our house.
"Delicious and comforting. I have to say, I was really, really skeptical about the idea of putting cream cheese in a soup, but, after using about half of what's called for in this recipe, I'm a believer now. It's rich, but it really adds a delicious creamy touch. You do have to stir gently for a while though to get it to blend in thoroughly. Would likely use just straight cream next time."- stevemur
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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 cream cheese, a few cubes at a time, 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.
You can use fat free chicken broth, as well as cream cheese 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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CameronMcL 1 weeks agoI've tried this a couple of times now, the family really likes it, 1 thing though you forgot to mention the onion in the preparation, I assume it goes in at the start with the leeks.
billgillin 9 months agoI love cooking soup and this recipe is excellent.
stevemur 1 year agoDelicious and comforting. I have to say, I was really, really skeptical about the idea of putting cream cheese in a soup, but, after using about half of what's called for in this recipe, I'm a believer now. It's rich, but it really adds a delicious creamy touch. You do have to stir gently for a while though to get it to blend in thoroughly. Would likely use just straight cream next time.
CCCreates 2 years agoGood solid recipe. My preference would be to use more milk or cream next time instead of cream cheese; just a personal preference.
Vlisitsyna 3 years agoI made this last night, did not add the yellow onion, completely omitted it and only used half of the philadelphia cream cheese. Soup was a hit! Will definetely make it again.
Drwtech 3 years agoFollowed to a tee but swapped cream cheese and milk for cream. Turned out great, but willing to try cheese next time. Easy and tasty.
webtexan 4 years ago[I posted this recipe.]