Prep 15minute(s)
Ready In 40minute(s)
Serves 4
Ingredients
- 20g butter
- 2 leeks, halved lengthways, sliced
- 2 cloves garlic, crushed
- 1 litre 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 peperoni, fried until crisp and drained
- Crusty bread, to serve
Instructions
- WHISK the PHILLY until smooth, then gradually whisk the milk. Stir the PHILLY mixture into the soup and simmer over a low heat for a further 5 minutes until well heated. Season to taste then ladle the soup into serving bowls, garnish with a sprinkle of chives and crispy pepperoni, serve with crusty bread. Serve immediately.
- HEAT the butter in a large heavy-based saucepan; add the leek and garlic and sauté 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
- FRY the pepperoni in a small frypan over a medium heat for 3-5 minutes until crispy. Drain well.
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