Preparation / Directions:
In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.