Directions:
- Remove and discard roots, tough outer leaves, and tops from leeks; wash thoroughly, and thinly slice.
- Sauté leeks and onion in butter in a large saucepan; add chicken broth, potatoes, and salt. Cook, uncovered, over medium heat 20 minutes or until potatoes are tender. Process 2 cups potato mixture in container of an electric blender until smooth; repeat procedure with remaining potato mixture.
- Pour pureed potato mixture into a large bowl; add milk, half-and- half, whipping cream, and sour cream, stirring with a wire whisk until well blended and smooth. Cool mixture to room temperature; cover and chill thoroughly.
- Serve Vichyssoise in chilled soup bowls; garnish with chives, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2060.07 Kcal (8625 kJ) | ||
| Calories from fat | 1103.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.65g | 189% | |
|---|---|---|---|
| Cholesterol | 377.49mg | 126% | |
| Sodium | 6520.01mg | 272% | |
| Potassium | 4489.16mg | 96% | |
| Total Carbs | 192.5g | 64% | |
| Sugars | 59.68g | 239% | |
| Dietary Fiber | 22.13g | 89% | |
| Protein | 47.88g | 96% | |
| Vitamin C | 127.9mg | 213% | |
| Vitamin A | 5.1mg | 170% | |
| Iron | 11.7mg | 65% | |
| Calcium | 1581mg | 158% | |
| Amount Per 100 g | |||
| Calories | 70.64 Kcal (296 kJ) | ||
| Calories from fat | 37.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 189% | |
|---|---|---|---|
| Cholesterol | 12.94mg | 126% | |
| Sodium | 223.58mg | 272% | |
| Potassium | 153.94mg | 96% | |
| Total Carbs | 6.6g | 64% | |
| Sugars | 2.05g | 239% | |
| Dietary Fiber | 0.76g | 89% | |
| Protein | 1.64g | 96% | |
| Vitamin C | 4.4mg | 213% | |
| Vitamin A | 0.2mg | 170% | |
| Iron | 0.4mg | 65% | |
| Calcium | 54.2mg | 158% | |
* 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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