Chilly Vichyssoise with Cheese
Chilly Vichyssoise with Cheese
YIELD Makes 8 servings
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INGREDIENTS
| 2 | tablespoons butter |
| 2 | small leeks, sliced |
| 4 | medium potatoes, peeled and chopped |
| 2 | cups Chicken Broth (recipe) or canned chicken broth |
| 1 | package (3 ounces) cream cheese, cut into 1/2-inch pieces, softened |
| 2 | cups milk |
| 1 | cup half-and-half |
| 1/2 | teaspoon seasoned salt |
| Dash black pepper | |
| Chopped chives, whole chive and chive flowers for garnish | |
PREPARATION:
- Melt butter in large saucepan over medium heat. Add leeks; cook and stir until limp.
- Add potatoes and Chicken Broth to saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes or until potatoes are tender.
- Add cream cheese cubes to potato mixture; melt over low heat, stirring constantly.
- Process soup in small batches in food processor or blender until smooth. Return soup to saucepan. Stir in milk, half-and-half, salt and pepper.
- To serve soup hot, cook soup over medium-high heat until bubbly; garnish and serve immediately. To serve soup cold, pour into large bowl; refrigerate at least 6 hours or overnight. Garnish just before serving.
This recipe appears in:
French
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