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Crockpot Vichyssoise
| Ingredients | |||
| 5 | each | potatoes, sliced | |
| 4 | each | leeks, sliced | |
| 1 | each | onion, chopped | |
| 1 1/2 | teaspoon | salt | |
| 2 | cup | chicken stock | |
| 2 | cup | milk | |
| 1 | cup | heavy cream | |
| 1 | chives, fresh, chopped | ||
Directions: | |||
| Combine all ingredients except last three in cooker. Cook on high 3 hours. Puree mixture in blender or food mill and return to cooker. Add milk and cream, stir well, and heat to boiling, about 1 hour on high. Chill. Serve with chives. NOTE: If chilled soup is too thick for your taste, add additional milk or cream. May be doubled for 6 quart cooker. | |||
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