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    You are in: Home / Recipes / Vichyssoise (Leek and Potato Soup) Recipe
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    Vichyssoise (Leek and Potato Soup)

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    2 Total Reviews

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    • on February 21, 2009

      I made a half the recipe because I live by myself. I froze half before I put the cream in. This is so yummy and easy! I did use some of the green tops because I like the flavour so it did turn out greenish. Really delicious before I put the cream in, so I added minmal and low fat. It was great! Thanks alleycatb ;-) I will definitely make again.

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    • on October 26, 2006

      TO DIE FOR! This soup was SOOOOO good! I absolutly love vichyssoise but I usually just make it off the top of my head. From now on I will be using this recipe as my standard. A chilled soup is so refreshing and this is definatly one of the best you will ever have. The directions were perfect and the soup was unbelivable. I made it exactly as stated, leaving the potatoes to cook for about 25 minutes to insure tenderness. I used an immersion blender to mash it all together and let it cool in the fridge. Once chilled the flavours developed wonderfully and the texture was great. It was delicious and well worth the extra calories as a treat!

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    Nutritional Facts for Vichyssoise (Leek and Potato Soup)

    Serving Size: 1 (476 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 393.1
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 12.8 g
    Cholesterol 71.0 mg
    Sodium 343.0 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 4.2 g
    Sugars 7.4 g
    Protein 9.6 g


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