Potato-Leek Soup

As I was gearing up for St. Patricks Day, I found myself craving all the wonderful dishes that traditionally get served around this time of year.

And since I absolutely love soup, I had to share my Potato-Leek Soup...it's easy, completely vegetarian (although not vegan, thanks to the addition of cream cheese), and DELISH...

Potato Bliss in a Bowl

Potato Leek Soup

• 2 TBS olive oil
• 4 large leeks, cut into 1/4-inch slices (about 2 lbs.)
• 4 large russet potatoes, peeled, cubed (I actually prefer Red's or Yukons...whichever you use, you need about 4 cups worth)
• 1-=1/4 qt. (5 cups) water
• 1 tsp salt 
• 1/2 tsp pepper
• 1 pkg. (8 oz.) cream cheese, cubed, at room temperature
• 1/2 cup milk
• 1/4 cup chopped fresh chives 

1. Heat oil in a large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to a boil; simmer on medium-low 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.

2. Add leek mixture, in batches, to blender; blend until pureed. Return to stockpot. Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly.

3. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives.

note: this soup is not only fabulous for St. Patricks Day, but also for Passover. Simply select vkosher food products!! Consult with your rabbi if you have any questions!!

courtesy Kraft Foods