Vichyssoise (Cold Potato Soup)

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Vichyssoise (Cold Potato Soup)

Vichyssoise (Cold Potato Soup)
1 tbsp. butter
1/2 cup Sliced leeks (about 1 medium leek)
1 1/2 cups chicken stock
1 (8- oz.) russet potato peeled and cubed
1/2 cup half & half
2 tbsp. snipped fresh chives divided
Freshly ground sea salt and pepper to taste
Sour cream (optional)
Prep time: 10 minutes,
Cook time: 15 minutes,
Cool and chill time: at least 2 hours

Melt butter in a small saucepan; add leeks and cook over medium heat for 5 minutes, stirring frequently. Add stock and potato to saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 minutes or until potatoes are very soft. Remove from heat and let cool. Add half & half and 1½ tbsp. chives; puree in a blender or food processor until very smooth. Chill for at least 2 hours, then season with salt and pepper. Ladle into 2 soup bowls and add a small swirl of sour cream, if you like. Garnish with remaining chives.

Makes 2 (1-cup) servings.
Wine Suggestion
La Crema Chardonnay - Soft and buttery, the rich citrus flavors of this Sonoma Chard partner perfectly with our luscious potato soup.
Nutritional Information:
240 calories, 8 g protein, 7 g total fat (4 g sat., 0 g trans), 37 g carbohydrate, 4 g fiber, 6 g sugar, 20 mg cholesterol, 660 mg sodium, 5 points


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