Photo of Vichyssoise by WW

Vichyssoise

4
4
2
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
Vichyssoise is a traditional thick soup made from purée leeks and potatoes usually served cold but equally delicious served hot.

Ingredients

Chicken stock

2 cup(s), (500ml)

Reduced fat oil spread

1 tbs

Leek(s)

2 whole, thinly sliced

Potato

400 g, chopped

Skim milk

1 cup(s), (250ml)

Fresh chives

2 tbs, finely chopped

Ground nutmeg

tsp, pinch

Instructions

  1. Heat spread in a large saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add potatoes, stock and milk and bring to simmer (see note). Simmer, covered for 40 minutes or until potatoes and leek are very tender. Set aside to cool for 15 minutes.
  2. Using a stick blender or food processor, process soup until smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, for 5 minutes or until heated through. Serve hot or cold topped with chives and nutmeg.

Notes

SERVING SUGGESTION: Wholegrain sourdough bread. Do not allow milk to boil or it may split (separate). To prepare leeks, remove the tough outer leaves and cut off the green top and roots so only the pale lower section remains. Cut leeks in half and gently fan out and rinse under cold water to remove any dirt from between the layers. Drain well before slicing.