Vichyssoise

This version of the classic cold potato-leek soup is also good warm.

Yield: 5 servings (serving size: 1-cup)

Ingredients

• 1  teaspoon  vegetable oil
• 3  cups  diced leek (about 3 large)
• 3  cups  diced peeled baking potato (about 1 1/4 pounds)
• 1  (16-ounce) can fat-free, less-sodium chicken broth
• 2/3  cup  half-and-half
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  tablespoon  minced fresh chives

Preparation

Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.

Nutritional Information

Calories:

221 (27% from fat)

Fat:

6.7g (sat 2.9g,mono 1.9g,poly 1.6g)

Protein:

5.3g

Carbohydrate:

35.1g

Fiber:

2.5g

Cholesterol:

12mg

Iron:

1.7mg

Sodium:

340mg

Calcium:

77mg