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Quick Vichyssoise Using Instant Potato Buds

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  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

Place butter and onion in a 2 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

Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 1000

% Daily Value*

Total Fat 113 g174.5%

Saturated Fat 70.3 g351.6%

Trans Fat 0 g

Cholesterol 376.1 mg125.4%

Sodium 1032.5 mg43%

Total Carbohydrates 104 g34.8%

Dietary Fiber 6 g24%

Sugars 33.7 g

Protein 29 g57.8%

Vitamin A 85.9% Vitamin C 32.1%

Calcium 72.6% Iron 4%

*Based on a 2000 Calorie diet

Quick Vichyssoise Using Instant Potato Buds Recipe