Vichyssoise Soup

1. 1

   Put potatoes in salted water and cook, until almost done.

2. 2

   Remove potatoes, mash and then add to chicken stock.

3. 3

   Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.

4. 4

   Put potato stock through a strainer and remove any lumpy pieces.

5. 5

   In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.

6. 6

   In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.

7. 7

   Add potato stock to leeks, stir and simmer for about 5 minutes.

8. 8

   Add Instant mashed potatoes and stir briefly.

9. 9

   Turn off heat and add half & half cream, stir, add salt & white pepper to taste.

10. 10

    Add Caraway Seeds and/or a pinch of Curry Powder.

11. 11

    Let cool and then add the cucumbers and celery- both should remain crunchy!

12. 12

    Put into a big glass jar/container and CHILL in refrigerator.

13. 13

    Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.

14. 14

    Have available sour cream on the side!

No additional tips available.