Creamy Leek & Potato Soup

Creamy Leek & Potato Soup

Prep Time: 15 min

Total Time: 45 min

Makes: Serves 4

What You Need

20 g butter

2 leeks, halved lengthways, sliced

2 cloves garlic, crushed

4 cups chicken stock

600 g potatoes, peeled and chopped

125 g PHILADELPHIA Light Spreadable Cream Cheese

1/2 cup milk

Salt and pepper, to taste

1/4 cup chopped chives, for garnish

100 g thinly sliced pepperoni, fried until crisp and drained, for garnish

Crusty bread, to serve

How To Make It!

HEAT the butter in a large heavy–based saucepan. Add the leek and garlic and sauté 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.

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.

HANDY TIP: Cut leeks in half lengthways and soak in water to clean before use.