This iconic French-style leek and potato soup is served chilled, making it perfect for summer afternoons. Vichyssoise is derived from French culinary influences. It was invented at New York City’s Ritz-Carlton Hotel by chef Louis Diat in 1917 to celebrate the opening of the hotel’s rooftop garden. The dish is based on a traditional leek and potato soup that Diat enjoyed during his childhood in Vichy, France. It was originally presented as “Crème Vichyssoise Glacée,” but then changed to “Cream Vichyssoise Glacée” in the 1930s after the restaurant’s menu was re-designed and switched from using French-language titles to English. Today it is known simply as vichyssoise in America.
Recipe Servings: 4
+ 1 hour resting
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 large sweet onion, diced
- 6 large leeks, rinsed and chopped into bite-size pieces
- 3 large potatoes, peeled and chopped into bite-size pieces
- Salt, to taste
- Ground black pepper, to taste
- 4 cups chicken broth
- ½ cup heavy cream
- Pinch of nutmeg
- Chives, as needed for garnish (optional)
Directions
- Heat the olive oil and butter in a large pot set over medium-high heat.
- Add the onion and sauté for 2–3 minutes, until they start to become translucent.
- Add the leeks and sauté for an additional 4–5 minutes, until they soften.
- Add the potatoes and season with salt and pepper to taste.
- Pour in the chicken broth and bring it to a boil.
- Reduce the heat and simmer for 30 minutes, until the potatoes are tender.
- Puree the soup using an immersion hand blender or stand blender until the texture is completely smooth. If using a stand blender, return the mixture to the pot.
- Add the heavy cream and return the heat to medium. Cook for about 5 minutes, allowing the soup to thicken.
- Stir in the nutmeg, taste, and adjust seasoning as needed. Remove from heat.
- Let the soup cool to room temperature before chilling it in the refrigerator for at least 60 minutes or overnight.
- Serve garnished with chopped chives, if using.
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