Potato-Leek Soup

Ingredients

• 2 lb baking potatoes cubed peeled ( 4)
• 0.5 tsp pepper black
• 8 oz philadelphia cream cheese cubed
• 0.3 cup chives fresh chopped
• 1.5 lb leeks cut into 1/ slices
• 0.5 cup milk 
• 2 Tbsp olive oil 
• 1 tsp salt 
• 5 cups water 

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Heat oil in Dutch oven on medium heat.
2. Add leeks; cook 5 min. or until tender, stirring occasionally.
3. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
4. Blend leek mixture, in batches, in blender until smooth. Return to pan.
5. Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
6. Add milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with chives.