Dessertsclosetcooking
Chipotle Sweet Potato Vichyssoise
A creamy sweet potato vichyssoise served chilled on warm summer days with a smoky and fiery kick of chipotle chilies.
👥 4 Servings⏱️ Prep & Cook: 4h 55m⏳ Prep: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
📝 Preparation Steps
1
Melt the butter in a large sauce pan over medium heat.
butter2 tablespoons
2
Add the leeks, potatoes, onion and cumin, season with salt and pepper and saute until the leeks are tender, about ⏱️ 10 minutes.
medium leeks, well rinsed and sliced3medium onion, diced1
3
Add the stock and chipotle chili, bring to a boil, reduce the heat to medium-low and simmer, covered until the potatoes are tender, about ⏱️ 20 minutes.
4
Puree the soup with a hand blender or in a food processor or stand blender until smooth.
5
Mix in the cream and chill in the fridge until cold, about ⏱️ 4 hours or up to a day.
6
Season with salt and pepper and serve chilled.
Nutrition Facts
calories
Calories 403
fat Content
Fat 25g
fiber Content
Fiber 3g
sugar Content
Sugars 13g
sodium Content
Sodium 558mg
protein Content
Protein 9g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 80mg
carbohydrate Content
Carbs 35g
saturated Fat Content
Saturated 15g
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