153 kcalVichyssoise
160 min serves 6
VegetarianGluten-Free
4gprotein27gcarbs4gfat
Ingredients
- •4 cups leeks
- •4 cups baking potatoes
- •6 cups water
- •1½ teaspoons salt
- •½ cup crème fraîche
- •1 Tablespoon chives
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
Adapted from foodista.com
- Bring the leeks, potatoes and water to the boil in the saucepan.
- Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
- Purée the soup if you wish.
- Taste, and correct seasoning.
- After chilling the soup, you may wish to stir in a little more cream.
- Taste carefully again, and correct the seasoning.
- Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crème fraîche.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo by Live Better AI. Adapted from foodista.com.