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Lemon-Leek Vichyssoise

Ingredients

• 6 medium leeks, thinly sliced
• 2 tablespoons olive oil or vegetable oil
• 3 pounds potatoes, peeled and sliced
• 3 14-ounce cans reduced-sodium chicken broth
• 2 teaspoons finely shredded lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 4 cups buttermilk
• 1 8-ounce carton fat-free or light sour cream
• 1 tablespoon lemon juice
• Lemon wedges (optional)

Directions

1. In a Dutch oven cook leeks in hot oil until tender.
2. Remove half of the leeks.
3. Transfer to a small container.
4. Cover and chill.
5. Add potatoes, broth, lemon zest, salt, and white pepper to leeks in Dutch oven and simmer, covered, 15 minutes.
6. Transfer potato mixture in small batches to a blender and blend until smooth.
7. Transfer pureed mixture to a very large container.
8. Stir in buttermilk.
9. Cover and chill for 8 to 48 hours.
10. Ladle into appetizer-size soup cups or bowls.
11. Combine sour cream and lemon juice in a bowl.
12. Dollop a small spoonful of the sour cream mixture onto each serving.
13. Top with chilled leek slices.
14. Serve with lemon wedges.

Attribution