Low Sodium Vichyssoise

Total time2 hr 55 min

Prep time20 min

Cook time35 min

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Ingredients

6 servings

3 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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4 large leeks (white and light green parts only), thinly sliced
1 medium yellow onion, roughly chopped
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
4 cups low-sodium chicken broth
1 cup water
1 cup heavy cream
¼ tsp white pepper

For serving

2 tbsp fresh chives, finely chopped (optional)

Instructions

1
Trim the leeks and halve them lengthwise, then slice crosswise into thin half-moons. Place the sliced leeks in a large bowl of cold water, swish well, and lift them out, leaving any grit behind. Drain and set aside.
2
Melt the butter in a large pot or Dutch oven over medium-low heat. Add the leeks, onion, and 1 tsp kosher salt, and cook, stirring occasionally, until the leeks and onion are completely softened and translucent but not browned, about 12–15 minutes.

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