Light Vichyssoise

Name: Light Vichyssoise
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 cups
Ingredients: 3/4 pounds potatoes, peeled and coarsely chopped in a food processor; 2 leeks ( 1/2 pound each) dark green end discarded, cleaned and coarsely chopped in the food processor; 2 1/4 cups chicken broth; 1/3 cup part skim-milk ricotta cheese; 1/2 cup buttermilk; 1/2 teaspoon kosher salt; 2 tablespoons chopped fresh chives, optional

By Barbara Kafka

Updated Oct. 12, 2023

Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Rating: 4(30)
Comments: Read comments

Featured in: MICROWAVE COOKING

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 cups

¾pounds potatoes, peeled and coarsely chopped in a food processor
2leeks ( ½ pound each) dark green end discarded, cleaned and coarsely chopped in the food processor
2¼cups chicken broth
⅓cup part skim-milk ricotta cheese
½cup buttermilk
½teaspoon kosher salt
2tablespoons chopped fresh chives, optional

Ingredient Substitution Guide

Preparation

Step 1
Place the potatoes and leeks in a 2-quart souffle dish and add 1½ cups of the broth. Cover tightly with microwave plastic. Cook in a 650- to 700-watt oven at 100 percent power for 10 minutes.
Step 2
While the potatoes and leeks are cooking, combine the ricotta and ¼ cup of the broth in the food processor. Process until very smooth.
Step 3
Remove potato and leek mixture from oven. Prick the plastic to release steam and uncover. Add to the food processor with the remaining broth and process until very smooth. Remove to a serving bowl. Stir in the buttermilk and salt and chill for 3 hours or overnight. Serve with a sprinkling of chives on top, if desired.