You are here

Quick Vichyssoise Using Instant Potato Buds

admin's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 Small, finley minced
  Instant chicken bouillon 3 Teaspoon
  Water 1 Cup (16 tbs)
  Celery salt 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Instant potato buds 1 1⁄4 Cup (20 tbs)
  Light cream/Half and half 1 Cup (16 tbs)
  Chopped chives 1 Tablespoon
Directions

Place butter and onion in a 2 qt.glass casserole dish.
Cover and microwave 2 to 3 minutes or until tender.
Stir in bouillon, water, celery salt and 1/2 cup milk.
Cover and microwave 2 to 3 minutes or until mixture comes to a boil.
Stir in instant potato buds with a fork.
Gradually stir in remaining 1 1/2 cups milk and light cream.
Cover and microwave 5 to 7 minutes or until piping hot, but not boiling.
Let stand 3 to 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving

Rate It

Your rating: None
3.89375
Average: 3.9 (16 votes)