I love to eat this potato leek soup all year long, but especially on cold winter days. It has such a nice creamy texture thanks to the milk and Philadelphia cream cheese. Serving suggestion: top with crumbled bacon slices and serve with saltine crackers.
Weight Watchers Potato-Leek Soup Recipe
Recipe Type: Soup
Cuisine: American
Author: WW-Recipes.net
Prep time:
Cook time:
Total time:
Serves: 8 servings
I love to eat this potato leek soup all year long, but especially on cold winter days. It has such a nice creamy texture thanks to the milk and cream cheese. Serving suggestion: top with crumbled bacon slices and serve with saltine crackers.
Ingredients
2 lb. baking potatoes (about 4), peeled, cubed
4 large leeks (1-1/2 lb.), cut into 1/4-inch thick slices
2 Tbsp. olive oil
1-1/4 qt. (5 cups) water
1/2 cup milk
1 pkg. (8 oz.) Philadelphia Cream Cheese, cubed
1/4 cup chopped fresh chives
1 tsp. salt
1/2 tsp. black pepper
Instructions
Heat the olive oil in a Dutch oven on medium heat.
Add the leeks and cook for about 5 minutes (until tender), stirring occasionally.
Add the water, potatoes, salt and pepper; cover. Bring to a boil and simmer on medium-low heat for about 15-20 minutes (until the potatoes are tender). Let cool for 10 minutes.
Using your blender, blend the leek mixture, in batches, until smooth. Return to the pan.
Add the cream cheese, a few cubes at a time. Cook on medium heat, stirring constantly, until the cream cheese has completely melted and the mixture is well blended.
Add the milk and cook for about 2-3 minutes (until heated through), stirring occasionally. Top with chopped chives and bacon bits (optional, not included in the recipe).
Serving size: 1 cup Calories: 270 Fat: 13 g Saturated fat: 6 g Carbohydrates: 34 g Sugar: 7 g Sodium: 670 mg Protein: 5 g Cholesterol: 40 mg
3.5.3229
How many Weight Watchers points in creamy potato & leek soup recipe?