Easy Vichyssoise

6 Servings

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Easy Vichyssoise Ingredients

2 Leeks -- white part only	3 c Chicken broth
1 Onion	2 c Half and half
3 Potatoes	White pepper -- to taste
2 tb Margarine	Salt -- to taste

Instructions for Easy Vichyssoise

1. Trim leeks and wash well to remove all sandy particles. Slice white part of leeks, onion and potatoes into thin slices. 2. Melt margarine in a large saucepan with lid. Saute leeks and onions until tender; do not brown. 3. Add potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover pan and simmer 15-20 minutes or until potatoes are tender. Let cool to room temperature. 4. Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender. Pour puree into a large bowl. Stir in half-and-half. 5. Refrigerate at least 2 hours. Serve this soup cold, adding salt and pepper to taste if you wish. If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil. Yield: about 5-6 servings. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized