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Home Health Library Recipes Cold potato-leek soup (vichyssoise)

Nutrition Facts

Serving Size About 1 cup
Calories 264

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 4 g
Sodium 164 mg
Cholesterol 3 mg
Dietary fiber 3 g
Protein 13 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

With their mild, sweet, onion flavor, leeks make a wonderful addition to this soup.


(Serves 6)
  • 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.

Last Updated: January 27th, 2016