Potato and leek soup puréed with milk.
This recipe owes its name to the French city of Vichy, but its origin is in the United States. Nowadays, the term «vichyssoise» can stand for almost any soup served cold.
4 | leeks, finely chopped | 1.2 kg | |
1 | onions, finely chopped | 200 g | |
3 | potatoes, cut into 1 cm pieces | 600 g | |
1 tbsp | butter, unsalted | 14 g | |
1 tbsp | canola oil | 15 mL | |
4 cups | chicken broth | 1 L | |
1 cup | milk, partly skimmed, 2% | 250 mL | |
2 tbsp | chives, fresh [optional] | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer. It can be served cold or warm.
per 1 serving (550 g)
Amount % Daily Value |
Calories 290 |
Fat 6 g 10 % |
Saturated
2.3 g
13 % |
Cholesterol 10 mg |
Sodium 710 mg 30 % |
Carbohydrate 52 g 17 % |
Fibre 7 g 26 % |
Sugars 10 g |
Net Carbs 45 g |
Protein 8 g |
Vitamin A 48 % |
Vitamin C 58 % |
Calcium 16 % |
Iron 24 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 4 |
Milk and Alternatives | ½ |
Fats | 1 |
This recipe makes MUCH more than 3 servings, unless one considers 2 cups a serving. It is very tasty, hot or chilled.