Creme Vichyssoise Recipe
Ingredients
2 cups coarsely chopped leeks with tops, or onions
3 cups peeled, sliced potatoes
3 cups water
4 chicken flavored bouillon cubes
1/4 teaspoon white pepper
3 tablespoons butter or margarine
2 cups half and half or milk
2 tablespoons chopped chives
Directions
Combine first 6 ingredients in a Dutch oven; cook over medium heat until vegetables are tender.
Puree in an electric blender.
Stir in half and half, and chill.
Garnish with chives.
Puree in an electric blender.
Stir in half and half, and chill.
Garnish with chives.
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