Chicken Flavored Vichyssoise Soup Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Leeks/1 large bunch green onions4
 Onion1 Large
 Butter/Margarine1⁄4 Cup (4 tbs)
 Potatoes3 Large
 Regular strength chicken broth4 Cup (64 tbs)
 Whipping cream1⁄2 Pint
 Milk1 Cup (16 tbs)
 Salt1 Teaspoon
 White pepper1⁄4 Teaspoon
 Chopped chives/Green onion tops1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2736 Calories from Fat 1236

% Daily Value*

Total Fat 139 g213.4%

Saturated Fat 88.6 g443.2%

Trans Fat 0 g

Cholesterol 486.4 mg

Sodium 4726.6 mg196.9%

Total Carbohydrates 328 g109.2%

Dietary Fiber 38.7 g154.8%

Sugars 78.4 g

Protein 45 g89.9%

Vitamin A 286.4% Vitamin C 492%

Calcium 102.9% Iron 129.4%

*Based on a 2000 Calorie diet


Split leeks in half lengthwise so you can wash thoroughly, then cut in 1-inch lengths; discard tough green tops.
Or cut white part of green onions in 1-inch lengths.
Using metal blade, process leeks or green onions with on-off bursts until coarsely chopped.
Place in a 3-quart kettle.
Cut onion in chunks and process with on-off bursts until coarsely chopped.
Add to leeks along with butter and cook over low heat until onion is soft but not browned.
Peel potatoes, cut in chunks, and process, 1 at a time, with on-off bursts until coarsely chopped.
Add to onion mixture along with chicken broth.
Bring to a boil; then reduce heat, cover and simmer until potatoes are tender (about 20 minutes).
Still using metal blade, process 1/2 of the soup at a time until smooth.
Pour pureed soup into a bowl, stir in cream and milk, then season with salt and pepper.
If too thick, thin with additional milk.
Chill thoroughly.
Serve cold, sprinkled with chives or green onion tops.