Potato Leek Soup

(This soup rocks! With the cooler season upon us you'll enjoy this "comfort food!")

Ingredients:
2 tablespoons olive oil
4 large leeks, cut into 1/4-inch thick slices (about 2 lbs)
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 quart (5 cups) water
1 teaspoon salt
1/2 teaspoon black pepper
1 package (8 oz) cream cheese, cubed
1/2 cup milk
1/4 cup chopped fresh chives

Directions:
Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.

Add leek mixture, in batches, to blender container; cover. Blend until pureed. Return to stockpot.

Whisk in cream cheese, a few cubes at a time; 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.

(Receipe from KraftFoods.com)