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.
Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Any variety of potato can be used to prepare this recipe. If using small potatoes, quarter them instead of cutting them into 3/4-inch cubes.
Use Your Microwave
To cook the potatoes in the microwave, place cubed potatoes in large microwaveable bowl. Add 1/2 cup water. Microwave on HIGH 15 min. or just until potatoes are tender. Drain, then use as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.