Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)
Vichyssoise
NUTRITION · PER SERVING130M COOK
CAL 11%·PRO 9%
CARBS 35G66% OF CAL
6G FIBER0G ADDED4G INTRINSIC25G OTHER4G TOTAL SUGAR
FAT 7G30% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, chilled French potato soup delicately flavored with leeks and herbs. Served cold with a dollop of sour cream, it's an elegant first course for warm days.
starterfrenchsoup🫕 dutch oven🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegan butter (28 grams )
- 3 leeks (bulbs only, sliced)
- 1 yellow onion (diced)
- ½ teaspoon salt (3 grams )
- 4 russet potatoes (peeled and diced)
- ½ teaspoon dried thyme (½ gram )
- ½ teaspoon dried marjoram (⅓ gram )
- 1 teaspoon garlic powder (3 grams )
- ¼ teaspoon ground black pepper (½ gram )
- 2 bay leaves
- 4 cups vegetable stock (950 ml)
- ½ cup vegan sour cream (113 grams)
- Salt and pepper to taste
- Chopped fresh chives to garnish
At a glance
PER SERVING · TIME 130M
CAL 11%·PRO 9%
CARBS 35G66% OF CAL
6G FIBER0G ADDED4G INTRINSIC25G OTHER4G TOTAL SUGAR
FAT 7G30% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 809mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 886mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 809MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.