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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 | |
2 tbsp | canola oil | 30 mL | |
4 cups | chicken broth, low-sodium | 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 310 |
Fat 8 g 12 % |
Saturated
1.6 g
9 % |
Cholesterol 10 mg |
Sodium 120 mg 5 % |
Carbohydrate 53 g 18 % |
Fibre 7 g 26 % |
Sugars 11 g |
Net Carbs 46 g |
Protein 11 g |
Vitamin A 46 % |
Vitamin C 58 % |
Calcium 16 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 4 |
Milk and Alternatives | ½ |
Fats | 1 |