Ingredients
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5
-
1
-
1
-
3
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Vichyssoise, Cold potato and leek soup This version is low fat, but yummy Traditionally served cold, this soup is also wonderful served warm , although we generally love this soup we found this version very bland i think perhaps the amounts of skim milk and chicken stock should be reversed and there should be more leeks and less potatoes sorry , Cold potato and leek soup This version is low fat, but yummy Traditionally served cold, this soup is also wonderful served warm
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Steps
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1
Done
|
Peel and Chop Potatoes. |
|
2
Done
|
Slice Leek Across Into One Inch Chunks and Rinse in a Bowl of Cold Water to Remove Any Sand from the Layers. |
|
3
Done
|
Pour Chicken Broth Into a Large Pot and Add Potatoes, Garlic and Leeks. |
|
4
Done
|
Add Enough Milk to Cover. |
|
5
Done
|
Add Salt& Pepper to Taste. |
|
6
Done
|
Simmer Until Potatoes Are Fork Tender. |
|
7
Done
|
Puree With an Immersion Blender in the Pot or in Small Batches in Your Counter Top Blender. |
|
8
Done
|
Add Fat-Free Half& Half. |
|
9
Done
|
If Serving Hot-Garnish With Scallions, Shredded Cheddar and Bacon Bits. |
|
10
Done
|
If Serving Cold-Chill Soup and Bowls and Garnish With Fresh Chives and Perhaps a Dollop of Sour Cream. |
