Southwestern Vichyssoise with Salsa Creme


 This recipe serves 8


  • 2 leeks Leeks, (bulb and lower leaf-portion), raw
  • 2 Tbs butter or margarine Butter, without salt
  • 4 large potatoes, peeled and cubed Potatoes, raw, flesh and skin
  • 4 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 cup half and half Cream, fluid, half and half
  • 2 4.5 cans diced green chilies Tomatoes, red, ripe, canned, with green chilies
  • 3/4 tsp salt Salt, table
  • Salsa Creme
  • 1/4 cup sour cream Cream, sour, cultured
  • 1/4 cup whipping cream Cream, fluid, heavy whipping
  • 1/2 cup hot salsa Sauce, ready-to-serve, salsa
  • 1 Tbs tequila Alcoholic beverage, distilled, tequila


Step 1

Chop the white portions only of the leeks. Melt butter in a large saucepan; add chopped leeks and saute 5 mins or til tender . Stir in potato and broth and bring to a boil. Cover, reduce heat and simmer 30 mins. or til potatoes are tender. Stir in milk and next 3 ingredients; return to a simmer, and cook 5 mins.

Step 2

Process half of the potato mixture in a blender til smooth, stopping to scrape down sides. Pour into large bowl. Repeat procedure with remaining potato mixture. Cover and chill

Step 3

Serve in individual bowls; Spoon 1-2 tbsp salsa creme into each serving and swirl. Garnish with chopped chives

Step 4

SALSA CREME: Process first 3 ingredients and tequila if using until smooth, stopping to scrape sides. Cover and chill. Yeild 1 cup


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