Vichyssoise with Sour Cream and Chives
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 51
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 17
- Cholesterol
- 36
- Sodium
- 1440
- Total: 24 min
- Prep: 15 min
- Cook: 9 min
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.