Chilly Vichyssoise with Cheese

Chilly Vichyssoise with Cheese

Chilly Vichyssoise with Cheese


Makes 8 servings


2 tablespoons butter
2 small leeks, sliced
4 medium potatoes, peeled and chopped
2 cups Chicken Broth 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


  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.

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