Vichyssoise

Name: Vichyssoise
Yield: 5 servings (serving size: 1-cup)
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; ⅔ cup half-and-half; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 tablespoon minced fresh chives

4 Ratings
4 Reviews

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

Recipe by Cooking Light September 2000

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:

5 servings (serving size: 1-cup)

Nutrition Info

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
⅔ cup half-and-half
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon minced fresh chives

Directions

Step 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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Nutrition Facts

Per Serving:

221 calories; calories from fat 27%; fat 6.7g; saturated fat 2.9g; mono fat 1.9g; poly fat 1.6g; protein 5.3g; carbohydrates 35.1g; fiber 2.5g; cholesterol 12mg; iron 1.7mg; sodium 340mg; calcium 77mg.

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CindyW

11/28/2012

We didn't purée the soup, nor add the half-and-hald, but it was a wonderful broth-based soup. Will make it this way again.

ScienceChick

07/30/2011

Terrific soup. You may have to adjust the amount of liquid (broth) based on how starchy or waxy your potatoes are. I added more salt and pepper. Good recipe though - good balance of leeks and potatoes.

mariams218

03/27/2010

such a wonderfully creamy, yet light soup. My family loved it! I loved the texture and simplicity. I served the dish with the pork tenderloin, cranberry and pear salad from your 4/2010 issue. Great combination.

Gayle2

05/20/2009

This was a bit bland. The salt and pepper called for in the recipe were not nearly enough for a recipe of this size. If I made this again, I would add some spices and or herbs.

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