Vichyssoise (or Creamy Potato-Leek Soup)

1. 1

   Melt butter in large saucepan over medium heat.

2. 2

   Add leeks, fennel, and garlic; cover, and reduce heat to medium-low.

3. 3

   Cook 20 minutes, or until leeks and fennel are very soft, stirring occasionally.

4. 4

   To freeze and enjoy later: Measure cooled soup into two 1-qt.

5. 5

   resealable containers; freeze.

6. 6

   To eat later: thaw, and serve at room temperature, or heat gently in medium saucepan until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.