• 3 cups peeled, cubed potato
  • 2 cups chopped onion
  • 2 cups canned low-sodium chicken broth, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon dried whole basil
  • 1/(12-ounce) can evaporated skimmed milk
  • 1/2 cup low-fat sour cream
  • Fresh chives (optional)


Combine first 6 ingredients in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Position knife blade in food processor bowl; add hot vegetable mixture. Process 1 minute or until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill 8 hours.

Ladle soup into individual bowls. Top each serving with 1 tablespoon low-fat sour cream; garnish with fresh chives, if desired.

For a time-saving option, omit the chilling procedure, and serve this reamy potato soup warm.

(usually served cold) 126 calories 2.1 g fat

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Submitted 6/13/05.
Submitted By: Rick Smith
Vichyssoise Soup