Serves: 5
Total Calories: 705
1. Melt butter in large saucepan over medium heat. Add leeks cook and stir until tender. Add potatoes and broth. Cover simmer 15 to 20 minutes or until potatoes are tender.
2. In blender container or food processor bowl with metal blade, process mixture until smooth and creamy. Stir in half-and-half and salt. Refrigerate 1 hour or until cold.
3. To serve, ladle into bowls sprinkle with chives.
Nutrition Information Per Serving: Serving Size: 1/5 of Recipe * Calories: 310 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 10 g 50% * Cholesterol: 50 mg 17% * Sodium: 940 mg 39% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 3 g 12% * Sugars: 8 g * Protein: 9 g * Vitamin A: 15% * Vitamin C: 20% * Calcium: 15% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Vegetable, 3 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Vegetable, 3 1/2 Fat
This Vichyssoise recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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