A variation on Vichyssoise

[Guest guest]

Here is a version of potato soup I made today. It turned out quite delicious.

Quick too with pantry ingredients that I always have on hand. I had two cloves

of roasted garlic left from a recipe I made the other day and that turned out to

be really nice in this soup. I just had it slightly warm but I am looking

forward to having it tomorrow when it's well chilled. We love cold soups in the

summer and my husband requested a vichyssoise. I wanted something with a tad

more heft so came up with this one. Very tasty.

terry

Another Terry's Vichyssoise - Serves 6

Recipe By: Terry Pogue

Ingredients

1 bag Simply Potatoes -- diced with onion

olive oil

2 clove roasted garlic

5 cup chicken broth

4 ounce of cream cheese (Philadelphia)

8 ounce Mexican Crema (Nestles)

Milk to thin -- I used 1%.

Pepper and Chives

Instructions

Saute the potatoes in the olive oil lightly and add the chicken broth and

roasted garlic. Cook until potatoes are tender, about 20 minutes. Add the cream

cheese and stir until melted and incorporated. Set aside to cool a bit. Then add

the Nestles Mexican Creme and good pepper. Blend until smooth.

I used a fairly low speed on the variable Vitamix. I took two batches which I

put in a large bowl and then added enough milk to get the desired consistency.

Refrigerate overnight for best flavor.

Serve well chilled with snipped chives on the top

Exported from A Cook's Books -- Recipe management for Macintosh