Vichyssoise

• 1 Tbsp. olive oil
• 2 large leeks, trimmed, coarsely chopped
• 2 large russet potatoes, peeled, cubed Safeway 2 pkg For $5.00 thru 02/09
• 1-1/2 cups water
• 1 can (10 fl oz/284 mL) condensed chicken broth
• 1/2 cup milk
• 2 Tbsp. Kraft Creamy Cucumber Dressing

1. Heat oil in medium saucepan on medium-high heat.
2. Add leeks; cook 5 min.
3. or until tender, stirring occasionally.
4. Add potatoes, water and broth; cover.
5. Bring to boil.
6. Reduce heat to medium-low.
7. Simmer 15 to 20 min.
8. or until potatoes are tender.
9. Cool 10 min.
10. Spoon leek mixture, in batches, into blender container; cover.
11. Blend until smooth.
12. Return to saucepan.
13. Add milk and dressing, stirring constantly with wire whisk.
14. Cook on medium-low heat until heated through, stirring occasionally.

olive oil, leeks, russet potatoes, water, chicken broth, milk, cucumber dressing

Taken from www.kraftrecipes.com/recipes/vichyssoise-91885.aspx (may not work)