Sweet Potato Vichyssoise

Sweet Potato Vichyssoise
Prep 15 mins Cool 3 hrs Cook 15 mins


  • 2 leeks, white parts only, cleaned, split, and sliced in 1/2-inch pieces
  • 2 tablespoons butter
  • 1/2 pound white potatoes, peeled and cubed
  • 1/2 pound sweet potatoes, peeled and cubed
  • 4 cups College Inn Light and Fat Free chicken broth
  • 3 cups low-fat 1% milk
  • 3 tablespoons ketchup, from a squeeze bottle

Make It

1. In a deep saucepan over medium-high heat, saute leeks in butter just until tender, about 5 minutes. Add white potatoes, sweet potatoes, and chicken broth. Cover and bring to a boil. Reduce heat to simmer; cook 10 minutes or until potatoes are tender when pierced with a sharp knife. Remove from heat and uncover. Cool about 30 minutes at room temperature.

2. Place one-fourth of mixture in a food processor. Puree 1 minute. Using a wooden spoon, press through a sieve to remove any lumps. Repeat until all potatoes are pureed. Cover; chill 2 hours or overnight.

3. To serve, ladle 2 cups of potato mixture into a large bowl. Whisk in 1 cup milk. Swirl ketchup on kids' servings if desired.