Directions:
- Melt butter in a sauce pot over low heat.
- Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.
- Stir in potatoes or stock.
- Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.
- Puree until smooth.
- For a finer texture , push through a sieve.
- Season with salt and pepper.
- Thin if necessary with additional stock or water.
- If making vichyssoise, add the heavy cream or a combination of milk and cream.
- Reheat gently or chill and serve cold.
- Garnish with snipped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.3 Kcal (1806 kJ) | ||
| Calories from fat | 159.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.7g | 27% | |
|---|---|---|---|
| Cholesterol | 52.73mg | 18% | |
| Sodium | 157.37mg | 7% | |
| Potassium | 980mg | 21% | |
| Total Carbs | 63.31g | 21% | |
| Sugars | 14.68g | 59% | |
| Dietary Fiber | 9.23g | 37% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 2mg | 68% | |
| Iron | 5.4mg | 30% | |
| Calcium | 226.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 49.28 Kcal (206 kJ) | ||
| Calories from fat | 18.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 27% | |
|---|---|---|---|
| Cholesterol | 6.03mg | 18% | |
| Sodium | 17.98mg | 7% | |
| Potassium | 111.98mg | 21% | |
| Total Carbs | 7.23g | 21% | |
| Sugars | 1.68g | 59% | |
| Dietary Fiber | 1.05g | 37% | |
| Protein | 0.9g | 16% | |
| Vitamin C | 2.9mg | 42% | |
| Vitamin A | 0.2mg | 68% | |
| Iron | 0.6mg | 30% | |
| Calcium | 25.9mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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