Vichyssoise

Photo: Oxmoor House

This version of the classic cold potato-leek soup is also good warm.

Yield: 5 servings (serving size: 1-cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 27%
  • Fat: 6.7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 5.3g
  • Carbohydrate: 35.1g
  • Fiber: 2.5g
  • Cholesterol: 12mg
  • Iron: 1.7mg
  • Sodium: 340mg
  • Calcium: 77mg

Ingredients

  • 1 teaspoon vegetable oil
  • 3 cups diced leek (about 3 large)
  • 3 cups diced peeled baking potato (about 1 1/4 pounds)
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 2/3 cup half-and-half
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon minced fresh chives

Preparation

  1. Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.
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