Vichyssoise
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 5 large potatoes
- 1 large leek
- 1 (14 1/2 ounce) can chicken broth
- 3 cups skim milk
- 2 garlic cloves
- 1 pint half & half light cream
- salt
- pepper
- fresh chives
directions
- Peel and chop potatoes.
- Slice leek across into one inch chunks and rinse in a bowl of cold water to remove any sand from the layers.
- Pour chicken broth into a large pot and add potatoes, garlic and leeks.
- Add enough milk to cover.
- Add salt& pepper to taste.
- Simmer until potatoes are fork tender.
- Puree with an immersion blender in the pot or in small batches in your counter top blender.
- Add fat-free half& half.
- If serving hot-garnish with scallions, shredded cheddar and bacon bits.
- If serving cold-chill soup and bowls and garnish with fresh chives and perhaps a dollop of sour cream.
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RECIPE SUBMITTED BY
I've been hanging around Zaar for a while, now and have found some really awesome recipes, but more importantly, some really awesome people.
I'd like to thank all of you who have taken the time to try my recipes. Your reviews are a bright spot in my day.
I believe that life is a collection of lessons that we must do our best to learn. One that I'm working on now is not judging those who judge others. I've come across this quote and thought I'd put it here: "The world is long on judgment and short on understanding. Judging is easy and self-satisfying. Understanding requires perspective, experience, and empathy."-Unknown