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Vichyssoise

Vichyssoise recipe
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prep time
10 min
total time
40 min
makes
4
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photo by:
kraft
recipe by: kraft

what you need

1 Tbsp. olive oil
2 large leeks, trimmed, coarsely chopped
2 large russet potatoes, peeled, cubed
1-1/2 cups water
1 can (10 fl oz/284 mL) condensed chicken broth
1/2 cup milk
2 Tbsp. Kraft Creamy Cucumber Dressing

make it

HEAT oil in medium saucepan on medium-high heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and broth; cover. Bring to boil. Reduce heat to medium-low. Simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.

SPOON leek mixture, in batches, into blender container; cover. Blend until smooth. Return to saucepan.

ADD milk and dressing, stirring constantly with wire whisk. Cook on medium-low heat until heated through, stirring occasionally.

kraft kitchens tips

Have It Your Way
Serve this soup hot or cold. For cold soup, refrigerate at least 1 hour before serving.
Jazz It Up
Sprinkle with chopped chives for garnish.
Food Facts
Leeks are grown in sandy soil and must be washed well. To prepare leeks, trim the root and remove the dark green portion. Only the white portion of a leek is used. Chop white section of leek and rinse well in water to remove sand.

nutritional information

K:47504v0ec:91885

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