Buttery yukon gold potatoes and leeks are roasted with rosemary then blended with stock and cream cheese into a rich and creamy soup.

How To Make Creamy PHILLY Potato Leek Soup

Image courtesy: flickr.com/photos/nicolefranzen/


  • 2 leeks, cut into 1-inch pieces
  • 2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
  • 1 tablespoon chopped fresh rosemary
  • 3 cups water
  • 1 (284 mL) can 25%-less-sodium chicken broth
  • 1 (250 g) package PHILADELPHIA Brick Cream Cheese, cubed, divided


Heat oven to 400 degrees F.

Combine vegetables, dressing and rosemary; spread onto baking sheet. Bake 40 min. or until vegetables are tender and golden brown, stirring occasionally.

Place water, broth and 3/4 cup cream cheese cubes in large saucepan; cook on medium heat 3 min., stirring frequently with whisk until mixture is well blended. Stir in vegetables.

Blend soup, in batches, in blender until smooth. Return to saucepan; bring to boil. Thin soup with additional water, if desired. Serve topped with remaining cream cheese cubes.