Vichyssoise

Name: Vichyssoise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 4 large potatoes; 1 -2 quart chicken stock; 1 1/2 cups leeks; 1/2 cup nonfat milk (or evaporated milk or sour cream for a thicker soup); 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon chives

Submitted by MissHermes

"A light and refreshing soup for summer or fall. Can be served hot or cold. Made quickly and easily, yet looks elegant and tastes amazing."

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Ready In:: 40mins
Ingredients:: 7
Serves:: 6-8

ingredients

4 large potatoes
1 -2 quart chicken stock
1 ¹⁄₂ cups leeks
¹⁄₂ cup nonfat milk (or evaporated milk or sour cream for a thicker soup)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chives

directions

Begin simmering chicken stock.
Peel, and chop potatoes to about 1/2 inch in size. Add to stock and simmer.
Rinse leeks well. Slice thinly and add to stock after potatoes have cooked through.
Simmer for 7-10 minutes.
Puree in blender.
Add soup back into stockpot, and add milk, pepper, and salt.
Add chives as garnish.