Chive & Onion Potato Leek Soup
2 Tbsp. olive oil
4 large leeks (about 2 lb.), cut into 1/4-inch-thick slices
4 large russet potatoes, peeled, cubed (about 4 cups)
2 cans (14-1/2 oz. each) chicken broth
2-3/4 cups water
1/2 tsp. pepper
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/2 cup milk
1/4 cup chopped fresh chives (optional)
Heat oil in large stockpot or Dutch oven on medium-high heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, water and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
Place leek mixture, in batches, in blender container; cover. Blend until pureed. Return to stockpot.
Add cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended. Cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally.
Sprinkle with chives just before serving