Try this Vichyssoise Soup (Usually Served Cold) recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Position knife blade in food processor bowl; add hot vegetable mixture. Process 1 minute or until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill 8 hours. Ladle soup into individual bowls. Top each serving with 1 tablespoon low-fat sour cream; garnish with fresh chives, if desired. For a time-saving option, omit the chilling procedure, and serve this reamy potato soup warm. 126 calories 2.1 g fat Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary."
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 37 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 26.2mg | 1 % | |
Potassium 299mg | 8 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 14.4g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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