Vichyssoise (Potato Soup)

By Tonya_Speed

Per Serving: 233 Calories; 9g Fat; 17g Protein; 24g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 737mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Points: 5

Ingredients

• 1 tablespoon butter
• 3 leeks (white part only), sliced into rings
• 1 medium onion, sliced
• 5 medium russet potatoes, peeled and thinly sliced
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• Salt and pepper, to taste
• 5 cups low sodium chicken broth
• 1/4 cup heavy (whipping) cream

Preparation

Step 1

In a large saucepan, melt butter over low heat; add leeks and onion; cover and cook for 10 minutes. Add potatoes, thyme, marjoram, bay leaf, salt and pepper; blend well; cover and cook for 12 minutes. Add chicken broth and bring to a boil; reduce heat and cook, partially covered, for 30 minutes. Puree soup in a blender or food processor; transfer to a large bowl or container; chill for at least 4 hours before serving. Add cream just before serving.