Crockpot Vichyssoise
Try this succulent crockpot dish where potatoes and leeks simmer in a creamy sauce all day long.
Yield
6 servingsPrep
30 minCook
4 hrsReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
potatoes
sliced |
|
| 4 | each |
leeks
sliced |
*
|
| 1 | each |
onions
chopped |
|
| 1 ½ | teaspoon |
salt
|
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
chives
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
potatoes
sliced |
|
| 4 | each |
leeks
sliced |
*
|
| 1 | each |
onions
chopped |
|
| 7.5 | ml |
salt
|
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
chives
fresh, chopped |
*
|
Directions
Combine all ingredients except last three in cooker. Cook on high 3 hours. Purée mixture in blender or food mill and return to cooker. Add milk and cream, stir well, and heat to boiling, about 1 hour on high. Chill. Serve with chives.
NOTE: If chilled soup is too thick for your taste, add additional milk or cream. May be doubled for 6 quart cooker.
