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Seafood Bisque


  • 2 leeks, cut in half lengthwise
  • 2 Tbsp. butter or margarine
  • 3 cups milk
  • 2 cups chopped peeled potatoes
  • 1 pkg. (8 oz.) imitation crabmeat, rinsed
  • 1/2 tsp. dried thyme leaves
  • 1/8 to 1/4 tsp. hot pepper sauce
  • 1/2 lb. (8 oz.) Pasteurized Prepared Cheese Product, cut up


  1. Cut white portion and 1 inch of light green portion of each leek into thin slices.
  2. Melt butter in large skillet on medium heat.
  3. Add leeks; cook and stir until crisp-tender.
  4. Stir in all remaining ingredients except cheese.
  5. Bring to boil.
  6. Reduce heat to low; cover.
  7. Simmer 15 minutes or until potatoes are tender.
  8. Add cheese; cook until cheese is completely melted and mixture is well blended, stirring frequently.




Florentine Soup


  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 2 Tbsp. butter or margarine
  • 3-1/4 cups milk, divided
  • 1/2 tsp. salt
  • 1/4 tsp. garlic salt
  • Dash of pepper
  • Dash of ground nutmeg
  • 2 tsp. potato starch
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed


  1. Cook and stir mushrooms and onion in butter in medium saucepan on medium heat until tender.
  2. Add 3 cups of the milk and the seasonings.
  3. Bring just to boil, stirring frequently.
  4. Add potato starch to remaining 1/4 cup milk; stir until well blended.
  5. Gradually add to hot mixture in saucepan, stirring until well blended.
  6. Cook until mixture boils and thickens, stirring constantly.
  7. Reduce heat to low; simmer 5 min.
  8. Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.

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