Slenderized Vichyssoise

(from Lucianolinda’s recipe box)

Source: The Potato Board

Serves 6 people

Categories: Soup- Stew- Chowder- Chili

Ingredients

  • 3 cups cubed potatoes
  • 1 1/2 cups minced onions
  • 4 chicken bouillon cubes
  • dash pepper
  • 1 cup evaporated skim milk
  • 2 Tbsp. chopped chives

Directions

  1. In tightly-covered, large kettle or Dutch oven, cook potatoes, onions, bouillon cubes and pepper in 2 cups water for 30 minutes or until potatoes are tender.

  2. Puree potatoes and liquid in electric blender, or press through food mill or sieve until smooth. Stir in milk.

  3. Chill. Serve topped with chives.

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