Potato Leek Soup
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 2 tablespoons olive oil
- 4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
- 4 large russet potatoes, peeled, cubed (about 4 cups)
- 1 1/4 quarts water
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8 ounce) package philadelphia cream cheese, cubed
- 1/2 cup milk
- 1/4 cup chopped fresh chives
- crumbled bacon (to garnish) (optional)
Recipe
- 1 heat oil in large stockpot on medium heat. add leeks; cook 5 minutes or until tender, stirring occasionally. add potatoes, water,garlic powder, 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.
- 2 add leek mixture, in batches, to blender container; cover. blend until pureed. return to stockpot.
- 3 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. sprinkle crumbled bacon.
- 4 for vegetarian omit the bacon or use a vegetarian subsitute.
No comments:
Post a Comment