Vichyssoise with Sour Cream and Chives

Total Time:
24 min
Prep:
15 min
Cook:
9 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 teaspoons butter
  • 2 leeks, rinsed well and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 4 cups leftover cooked new potatoes
  • 6 cups reduced-sodium vegetable or chicken broth
  • 1 cup reduced-fat sour cream
  • Salt and ground black pepper
  • 4 teaspoons chopped fresh chives
Directions

Heat butter in a large stock pot or Dutch oven over medium heat.

Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.

Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.


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