Low-Fat Vichyssoise

Kitchen Tested
  • Yield 8 servings

Serve this low-fat version of an enduring favorite soup in chilled bowls with chives or chopped green onions sprinkled on top.


1 tablespoon margarine
1 onion, chopped
3 baking potatoes, peeled and diced
2 (16-ounce) cans fat-free chicken broth
1 (12-ounce) can evaporated skimmed milk
1 cup skim milk
1/2 cup nonfat sour cream
Salt and pepper to taste


  1. In a large pot coated with nonstick cooking spray, melt margarine and saute onion until tender. Add potatoes, chicken broth and evaporated milk. Bring to a boil, lower heat, and simmer until potatoes are tender, about 15 minutes. Transfer to a food processor or blender and puree. Whisk in skim milk and sour cream. Season with salt and pepper.  Refrigerate, covered, and serve cold.



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