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Recipe: Cold potato-leek soup (vichyssoise)

Serves 6

Dietitian Tip

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.


  • 4 leeks (white bottoms with a bit of green)
  • 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


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 tender and opaque (do not brown), 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.

Nutritional Analysis (per serving)

Serving SizeAbout 1 cup
Carbohydrate44 g
Cholesterol3 mg
Fiber3 g
Protein13 g
Sodium164 mg
Monounsaturated Fat2 g
Saturated Fat1 g
Total Fat4 g

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