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Recipe: Cold potato-leek soup (vichyssoise)

Recipe: Cold potato-leek soup (vichyssoise)

Cold potato-leek soup (vichyssoise) — one of many healthy recipes from Mayo Clinic.

With their mild, sweet, onion flavor, leeks make a wonderful addition to this cold soup. Because they''re grown in sandy soil, leeks tend to trap grit between their multilayered leaves and must be washed thoroughly before cooking.


Directions

In a blender or food processor, process the leeks and onion until finely chopped. In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until browned, about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender. Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate. Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.


Ingredients

4 leeks
1 medium onion
1 tablespoon olive oil
4 medium potatoes, peeled and finely sliced
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk, chilled
6 tablespoons chopped chives
Ground black pepper, to taste


Exchange Data
Dash
Dairy
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk1/2 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats 
Protein Dairy1/2 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories238 
Carbohydrate39 g 
Cholesterol7 mg 
Fiber3 g 
Monounsaturatedfat2 g 
Potassium 
Protein12 g 
Saturatedfat1 g 
ServingsizeAbout 1 cup 
Sodium210 mg 
TotalFat4 g 

2010-02-02

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