Vichyssoise - Classic Potato and Leek Soup
A classic leek and potato soup.
Servings: 10 cups
Calories: 179kcal
Ingredients
- 1 large onion diced
- 2 Tbsps butter
- 1 tablespoon olive oil
- 3 large potatoes, peeled and diced preferably Russets
- 3 leeks, white and light green parts only sliced in rounds
- 4 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup 10% cream
- chives for garnish
Instructions
- Heat butter and oil in a large Dutch oven.
- Cook onions over medium high heat about 3 minutes. Add leeks, sprinkled with the salt and pepper and cook another 5 minutes.
- Add the potatoes and cook another 4 minutes.
- Add the broth and simmer for 30 minutes.
- Allow mixture to cool until you can blend it. Use an immersion blender or blend in batches in a regular blender.
- Add the cream. Taste and adjust seasonings if necessary.
- Chill for at least one hour or longer. (Can be made a day ahead).
- Garnish with fresh chopped chives and serve cold.
Notes
Nutrition is per cup.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 502mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg