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Potato Vichyssoise

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Potato Type: Petite
Prep Method: Boiled

Dish

Main Dish

Prep Time

20 Mins

Cook Time

180 Mins

Serving

Serves 6 cups

Ingredients

+

Ingredients

  • 3/4 lb. petite potatoes, quartered
  • 2 large leeks, white only, finely sliced
  • 1 Tbsp butter or olive oil
  • 3 cups vegetable or chicken broth
  • 1/4 cup white wine (optional)
  • Salt and freshly ground pepper, to taste
  • Fresh chives or green onions, for garnish

Preparation

  1. In a large saucepan add the petite potatoes, leeks and butter and cook over medium heat for 5 – 10 minutes. Stir often to prevent browning.
  2. Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.
  3. Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.
  4. Cool in the fridge for at least 2 hours or overnight.
  5. Season with salt and fresh ground pepper to taste.
  6. Garnish bowls with chives.

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Nutrition Facts Per Serving

Calories

193

Fat

8g

Sodium

339mg

Vitamin C

11mg

Carbohydrates

24g

Fiber

2.2g

Protein

6g

Potassium

505mg

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