Vichyssoise
7 ingredients
9 steps
Ingredients
- 4 large potatoes
- 1 -2 quart chicken stock
- 1 12 cups leeks
- 12 cup nonfat milk (or evaporated milk or sour cream for a thicker soup)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chives
Directions
-
1Begin simmering chicken stock.
-
2Peel, and chop potatoes to about 1/2 inch in size.
-
3Add to stock and simmer.
-
4Rinse leeks well.
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5Slice thinly and add to stock after potatoes have cooked through.
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6Simmer for 7-10 minutes.
-
7Puree in blender.
-
8Add soup back into stockpot, and add milk, pepper, and salt.
-
9Add chives as garnish.
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