Rustic Potato-Leek Soup

Rustic Potato-Leek Soup
Yield:
11-1/4 qt. (11.25 L) or 50 servings, 7/8 cup (200 mL )each

Ingredients

Ingredients Weights Measures
Yukon gold potatoes, peeled, cut into 1/2-inch cubes 10 lb. [4.5 kg]
large leeks, white and light green parts only, chopped 5 lb. [2.2 kg] 10 each
Kraft Calorie-Wise Zesty Italian Dressing 6-1/4 oz. [175 g] 10 Tbsp. [150 mL]
fresh rosemary, chopped 1-1/4 oz. [35 g] 5 Tbsp. [75 mL]
25%-less-sodium chicken broth 15 lb. [6.7 kg] 7-1/2 qt. [7.5 L]
Philadelphia Light Brick Cream Cheese Spread, cubed, divided 2 lb. [1.1 kg]
Yukon gold potatoes, peeled, cut into 1/2-inch cubes 2 lb. [1 kg]
large leeks, white and light green parts only, chopped 1 lb. [450 g] 2 each
Kraft Calorie-Wise Zesty Italian Dressing 1-1/4 oz. [35 g] 2 Tbsp. [30 mL]
fresh rosemary, chopped 1/4 oz. [7 g] 1 Tbsp. [15 mL]
25%-less-sodium chicken broth 3 lb. [1.4 kg] 1-1/2 qt. [1.5 L]
Philadelphia Light Brick Cream Cheese Spread, cubed, divided 8 oz. [250 g]

Directions

Combine vegetables, dressing and rosemary; spread into single layers on sheet pans. Bake in 400ºF-standard oven 40 min. or until vegetables are tender and golden brown, stirring occasionally.

Cook broth and 1 lb. 14 oz. (850 g) of the cream cheese spread (or 6 oz. [170 g] of the cream cheese spread for trial recipe) in stockpot on medium heat until cream cheese is melted and miuxture is well blended, stirring frequently with whisk. Stir in vegetables. Blend soup, in batches, in blender until smooth or desired consistency. Return to stockpot; bring to boil, stirring occasionally.

For each serving: Portion 7/8 cup (200 mL) soup into soup bowl; top with 0.2 oz. (6 g) of the remaining cream cheese cubes.

Kraft Kitchens Tips

Make Ahead
Soup can be made ahead of time. Cool, then freeze in airtight containers up to 3 months. Thaw overnight in refrigerator, then reheat in stockpot on low heat just before serving, blending with immersion blender as needed.
Special Extra
Garnish each serving with a small sprig of fresh rosemary.
Note
If a thinner soup is desired, gradually add water until soup is of desired consistency.
Variation
Use immersion blender to blend soup in the stockpot instead of transferring to blender in batches to blend until smooth.

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Nutritional Information
Calories
 120
Total fat
 4.5 g
Saturated fat
 3 g
Cholesterol
 15 mg
Sodium
 520 mg
Carbohydrate
 17 g
Dietary fibre
 2 g
Sugars
 3 g
Protein
 5 g
Vitamin A
 6 %DV
Vitamin C
 15 %DV
Calcium
 4 %DV
Iron
 6 %DV