27 Oct 2010
|Canned frozen cream of potato soup||10 1⁄4 Ounce (1 can)|
|Milk||60 Milliliter (1/2 soup)|
|Light cream||60 Milliliter (1/2 soup)|
|Snipped chives/Parsley||1 Tablespoon|
In saucepan, combine soup, milk, and light cream.
Heat slowly until soup is thawed; beat smooth with beater; refrigerate.
Serve in chilled bowls, topped with snipped chives.
Cold Vichyssoise Recipe