Directions:
- On a low heat, saute leeks, onion, and celery; cook until tender. Do NOT brown.
- Add sauteed vegetables to stock along with potatoes; bring to a boil then reduce heat and simmer until potatoes are soft.
- Press through sieve or blend in a processor. Cool. Add cream to soup, salt and pepper then chill the soup thoroughly.
- Top each serving with sprinkling of chopped chives.
- Note: This soup was created by Louis Diat, chef at the Ritz-Carlton in New York, to commemorator the opening of their summer roof garden restaurant. Although, he created this soup in America; he named the soup for his hometown, Vichy, in France.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.7 Kcal (1803 kJ) | ||
| Calories from fat | 256.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.46g | 44% | |
|---|---|---|---|
| Cholesterol | 82.5mg | 28% | |
| Sodium | 1029.64mg | 43% | |
| Potassium | 757.13mg | 16% | |
| Total Carbs | 34g | 11% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 13.31g | 27% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.4mg | 8% | |
| Calcium | 189mg | 19% | |
| Amount Per 100 g | |||
| Calories | 85.71 Kcal (359 kJ) | ||
| Calories from fat | 50.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 44% | |
|---|---|---|---|
| Cholesterol | 16.42mg | 28% | |
| Sodium | 204.91mg | 43% | |
| Potassium | 150.68mg | 16% | |
| Total Carbs | 6.77g | 11% | |
| Sugars | 1.89g | 38% | |
| Dietary Fiber | 0.65g | 13% | |
| Protein | 2.65g | 27% | |
| Vitamin C | 1.9mg | 16% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.3mg | 8% | |
| Calcium | 37.6mg | 19% | |
* 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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