Vichyssoise

Ingredients

1 cup leftover Scalloped Potatoes in White Wine and Herb Infused Cream

1/2 small onion, chopped

1/2 leek, white part only, sliced

1 cup water, more if needed

1 tbsp plant butter

salt and white pepper to taste

chives for garnish (optional)

Instructions

In a pan over medium heat, melt butter. Add onions and leeks and sauté til translucent. 

Add to a blender with the leftover scalloped potatoes, water, salt, and white pepper. Blend til creamy, adding water if needed to form a cream soup consistency, or more leftover potatoes for thicker soup.

Traditionally served cold, but you may heat it if desired. Garnish with chives.

Enjoy!