Smooth, healthy and Creamy Leek and Potato Soup is one of our favourite recipes. Make this delicious meal with PHILADELPHIA Light Spreadable Cream Cheese.
Ingredients
20g butter
2 leeks, halved lengthways, sliced
2 cloves garlic, crushed
4 cups chicken stock
600 g potatoes, peeled and chopped
125g PHILADELPHIA Light Spreadable Cream Cheese
1/2 cup milk
Salt and pepper, to taste
1/4 cup chopped chives, for garnish
100g thinly sliced pepperoni, fried until crisp and drained, for garnish
Crusty bread, to serve
Method
HEAT the butter in a large heavy-based saucepan. Add the leek and garlic and saute for 5 minutes until softened.
Add the stock and potato then cook, covered for 10-15 minutes or until potato is tender. Blend or process the soup until smooth then return to the saucepan
WHISK the PHILLY and milk into the soup until smooth, simmer for a further 5 minutes until heated, season to taste.
Ladle into serving bowls and garnish with a sprinkle of chives and crispy pepperoni, serve with crusty bread. Serve immediately
Tips & Hints
Cut leeks in half lengthways and soak in water to clean before use.
