- 3 tablespoons butter
- 1 leek, sliced
- 1 large clove garlic, minced
- 1 pound fresh asparagus spears, each cut crosswise into thirds
- 1 cup chicken broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1/4 cup milk
Melt butter in medium saucepan on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Stir in garlic; cook and stir 2 min. Add asparagus, broth and water; stir. Simmer on medium-low heat 5 min. or until asparagus is crisp-tender. Season with salt and pepper.
Meanwhile, mix cream cheese spread and milk until well blended.
Add asparagus mixture to blender, in batches; blend until smooth. Spoon into soup bowls. Add cream cheese mixture; swirl gently with spoon.