Ingredients

The following ingredients have 12 Servings
  • 2-1/2 lb. red potatoes (about 8), cut into 3/4-inch cubes
  • 2 leeks, white and light green parts sliced
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
  • 1/4 cup flour
  • 2 oz. VELVEETA, cut into 1/2-inch cubes
  • 1 cup KRAFT Finely Shredded Triple Cheddar Cheese, divided
  • 16 round buttery crackers, crushed
  • 2 Tbsp. butter, melted

Instruction

  • Cook potatoes in boiling water in saucepan 10 min.
  • Meanwhile, cook and stir leeks in large nonstick skillet on medium heat 6 to 8 min. or until tender. Stir in 1-1/4 cups broth. Whisk flour and remaining broth in small bowl until blended. Gradually stir into ingredients in skillet; cook 5 min. or until thickened, stirring constantly. Add VELVEETA and 1/2 cup shredded cheese; cook and stir 4 min. or until melted.
  • Heat oven to 400ºF. Drain potatoes; place in 2-1/2-qt. casserole sprayed with cooking spray. Cover with cheese sauce; top with remaining shredded cheese, then combined cracker crumbs and butter.
  • Bake 20 min. or until potatoes are tender and sauce is heated through.