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Sherry Enhanced Vichyssoise Recipe
|Leeks||3 Medium, white part sliced|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Potatoes||2 Medium, baked|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1583 Calories from Fat 794
% Daily Value*
Total Fat 89 g137.3%
Saturated Fat 56.3 g281.3%
Trans Fat 0 g
Cholesterol 296.4 mg98.8%
Sodium 2763.6 mg115.2%
Total Carbohydrates 168 g56.1%
Dietary Fiber 17.4 g69.4%
Sugars 49.8 g
Protein 28 g56%
Vitamin A 209.6% Vitamin C 221.6%
Calcium 82.1% Iron 78.7%
*Based on a 2000 Calorie diet
In 2-quart casserole dish, heat butter and leeks 3 to 4 minutes; stir in broth, salt and pepper.
Heat, covered, 3 to 4 minutes at HIGH.
Set Power Select at MEDIUM.
Heat, covered, 5 minutes.
Meanwhile, peel and dice potatoes.
With electric mixer, blender or food processor, puree potatoes, broth mixture and milk.
Return to dish and heat, covered, 3 to 4 minutes; stir in cream and sherry.
Chill thoroughly and garnish, if desired, with chopped chives before serving.