Creamy Chilled Vichyssoise with Cheese: A Classic Recipe

INGREDIENTS

2 tablespoons butter 2 small leeks, sliced 4 medium potatoes, peeled and chopped 2 cups Chicken Broth (recipe) or canned chicken broth 1 package (3 ounces) cream cheese, cut into 1/2-inch pieces, softened 2 cups milk 1 cup half-and-half 1/2 teaspoon seasoned salt Dash black pepper Chopped chives, whole chive and chive flowers for garnish

PREPARATION:

1. Melt butter in large saucepan over medium heat. Add leeks; cook and stir until limp.
2. Add potatoes and Chicken Broth to saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes or until potatoes are tender.
3. Add cream cheese cubes to potato mixture; melt over low heat, stirring constantly.
4. Process soup in small batches in food processor or blender until smooth. Return soup to saucepan. Stir in milk, half-and-half, salt and pepper.
5. To serve soup hot, cook soup over medium-high heat until bubbly; garnish and serve immediately. To serve soup cold, pour into large bowl; refrigerate at least 6 hours or overnight. Garnish just before serving.

This recipe appears in: French