Glorious Soup Recipes

How To Make Creamy PHILLY Potato Leek Soup

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

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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.

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