Vichyssoise

1. 1

   Peel and chop potatoes.

2. 2

   Slice leek across into one inch chunks and rinse in a bowl of cold water to remove any sand from the layers.

3. 3

   Pour chicken broth into a large pot and add potatoes, garlic and leeks.

4. 4

   Add enough milk to cover.

5. 5

   Add salt& pepper to taste.

6. 6

   Simmer until potatoes are fork tender.

7. 7

   Puree with an immersion blender in the pot or in small batches in your counter top blender.

8. 8

   Add fat-free half& half.

9. 9

   If serving hot-garnish with scallions, shredded cheddar and bacon bits.

10. 10

    If serving cold-chill soup and bowls and garnish with fresh chives and perhaps a dollop of sour cream.

No nutritional information available.

No additional tips available.