Vichyssoise's beefed up big brother! This soup is very hearty, filling, and is restuarant quality. Perfect for big gatherings, or for making a pot for the weekend. Can be scaled down for smaller quantities, but is easy to store.

Ingredients

8 serv.

potatoes↗6 -8
leeks↗3
scallion↗1
cups nonfat milk↗4
cup low-fat buttermilk↗1
cup margarine↗1⁄2
bouillon cube↗1
cup flour↗1⁄2
teaspoon salt↗1⁄2
teaspoon black pepper↗1
lb cheddar cheese↗1⁄2
slices bacon, chopped↗5

Step-by-step instructions

1
Boil potatoes and slightly mash.
2
Saute scallions and leeks in 1 tablespoon margarine (part of stick).
3
Add milks to pot, and slowly add flour, stirring so it is not clumpy (used to thicken- cornstarch in a smaller measurement may suffice). Bring to boil.
4
Add all ingredients listed, except for scallion, and reduce heat. Make sure to stir and combine very well. Boullion cube should be completely crushed and distributed throughout soup. Cook until desired consistency.
5
Chop scallion for garnish on top, or add into soup if desired.
6
Serve!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App