Leek and Potato Soup

Leek and Potato Soup
15 Mins
Prep time
40 Mins
Cooking time
Serves 4

What you need

  • 20g butter
  • 2 leeks, halved lengthways, sliced
  • 2 cloves garlic, crushed
  • 4 cups chicken stock
  • 600g potatoes, peeled and chopped
  • 125g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 1/2 cup milk
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh chives, for garnish
  • 100g thinly sliced pepperoni, fried until crisp and drained, for garnish
  • Crusty bread, to serve

How to make it

  1. HEAT the butter in a large heavy-based saucepan; add the leek and garlic and saute over a medium heat for 5 minutes until softened. Add the stock and potato then cook, covered for 10-15 minutes or until potato is tender.  Blend or process the soup until smooth then return to the saucepan.
  2. WHISK the PHILLY and milk into the soup until smooth, simmer for a further 5 minutes until heated, season to taste. Ladle into serving bowls and garnish with a sprinkle of chives and crispy pepperoni, serve with crusty bread. Serve immediately.