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RECIPES  /  SOUP  /  CHILLED VIDALIA ONION AND POTATO SOUP  /  PRINT

Chilled Vidalia Onion and Potato Soup

Serves: 6
Hands On Time: 
Total Time: 

Ingredients

1 tablespoon unsalted butter
4 Vidalia onions, peeled and sliced
1 leek, white part only, cut into 1/2-inch pieces
4 cups reduced-sodium chicken or vegetable broth
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces
1 cup heavy cream, plus 1/2 cup heavy cream, whipped, for serving
Salt and freshly ground white pepper
1 tablespoon minced fresh chives, for serving

Instructions

In a large, heavy-bottomed stockpot, melt the butter over medium heat. When butter begins to foam, add the onions and cook, stirring occasionally, until the onions are softened but not browned, 15 to 20 minutes. Add the leeks and cook until softened, about 3 minutes. Add the broth and potatoes and bring to a simmer. Continue to cook until the potates are fork-tender, 30 to 40 minutes.

Let cool for 30 minutes. Carefully puree mixture in a blender, transfer to a storage container and refrigerate overnight.

When ready to serve, whisk in the heavy cream and season to taste with salt and pepper. Ladle the soup into chilled bowls and top with a spoonful of softly whipped cream and minced chives. Serve.


Nutrition

Per serving: 281 calories (percent of calories from fat, 64), 10 grams protein, 16 grams carbohydrates, 2 grams fiber, 20 grams fat (13 grams saturated), 73 milligrams cholesterol, 371 milligrams sodium.
 

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