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For the classic cold version, known as vichyssoise just refrigerate the soup until well chilled, then garnish with snipped chives.

1 1/2 pounds baking potatoes, peeled and chopped
2 leeks, pale green and white parts only, cleaned and chopped
4 cups fat-free, reduced-sodium chicken broth
1/2 teaspoon dried thyme
3/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Combine the potatoes, leeks, broth, and thyme in a large saucepan. Cover and bring to
a boil over high heat. Reduce the heat and simmer until the potatoes are tender,
about 20 minutes.
Puree the soup in a food processor or blender, in batches if necessary. Return the soup to the pan, stir in the half-and-half, salt, and pepper, and cook

Makes 6 servings (yield 7 cups) 1 cup = 3 pts
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: January 30, 2009 by deebeeeff     Last Updated: October 02, 2014
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