Old MacDonald's Potato Box Recipes
Amuse-Bouche, Vichyssoise Soup Ingredients 3 tablespoons leeks, thinly sliced, white portion only 1-1/2 teaspoons butter 3/4 cup potatoes, peeled and sliced 1/2 cup chicken broth Kosher salt to taste 6 tablespoons whole milk 1/4 cup heavy whipping cream Snipped fresh chives for garnish Directions In a medium saucepan cook leeks in butter until tender but not brown. Stir in sliced potatoes, chicken broth and salt. Increase heat and bring just to a boil; reduce heat, cover, and simmer until potatoes are very tender. Remove from heat. In a food processor or blender, puree the mixture until smooth. Pour into a small bowl. (The soup can be refrigerated at this point and completed the next day). When ready to serve, add milk and cream to the soup mixture. Pour into individual cordial glasses or demitasse cups. Garnish with fresh snipped chives

Old MacDonald's Potato Box Recipes

Amuse-Bouche, Vichyssoise Soup

Ingredients

3 tablespoons leeks, thinly sliced, white portion only
1-1/2 teaspoons butter
3/4 cup potatoes, peeled and sliced
1/2 cup chicken broth
Kosher salt to taste
6 tablespoons whole milk
1/4 cup heavy whipping cream
Snipped fresh chives for garnish

Directions

In a medium saucepan cook leeks in butter until tender but not brown. Stir in sliced potatoes, chicken broth and salt. Increase heat and bring just to a boil; reduce heat, cover, and simmer until potatoes are very tender. Remove from heat.

In a food processor or blender, puree the mixture until smooth. Pour into a small bowl. (The soup can be refrigerated at this point and completed the next day).

When ready to serve, add milk and cream to the soup mixture. Pour into individual cordial glasses or demitasse cups. Garnish with fresh snipped chives