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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Chilly Vichyssoise with Cheese
Yield: Makes 8 servings
Ingredients:
2
tablespoons butter
2
small leeks, sliced
4
medium potatoes, peeled and chopped
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:
1.
Melt butter in large saucepan over medium heat. Add leeks; cook and stir until limp.
2.
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.
3.
Add cream cheese cubes to potato mixture; melt over low heat, stirring constantly.
4.
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.
5.
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
