Spring Celebrations
Vichyssoise

Ingredients:

3 cups of Swansons 99% Fat Free Low Sodium Chicken Broth
2 pounds of Yukon Gold Potatoes, coarsely cubed
1 large leek, slicing the bulb and light green part into thin rings
1 teaspoon peppercorns, whole
2 bay leaves
1 teaspoon salt
additional salt to taste is optional
Tabasco sauce to taste is optional.. but we like the kick it gives!
1 cup Land o Lakes Non Fat 1/2 & 1/2, divided into 3 - 1/3 cups
optional garnish - fresh basil leaves,fresh parsley, or fresh dill

Directions:

In a 4qt soup pot put broth, potatoes, leek, peppercorns, bay leaves, salt. Cover and heat to a boil. Reduce to a
simmer and continue to simmer for 30 minutes. Remove from burner and let cool for about 30 minutes. Divide the
soup into 3 equal smaller batches. Be sure to remove the bay leaves.

In a blender put one of the "smaller batches" and add 1/3 cup of the 1/2 & 1/2. Now is a good time to put a clean
towel and hand on top of the blender as the soup will expand and it is blended. Blend on high for three minutes.
Pour into a container that will be refrigerated to chill. Repeat the same step for the 2 additional "smaller batches".

Once chilled you can taste for optional salt needs, and whether to add the optional "kick" of the tabasco. (If you
need to "hurry" the chilling process, you can pour the soup into a flat casserole dish and position in the freezer
until chilled.)

Serve in a delicate glass dish, or martini glass. Garnish with fresh basil leaves, parsley, or dill.

Servings - Makes 6 servings
Per serving = 1/6recipe = POINTS® value 3 *
153calories/<1gfat/2.8gfiber