Before you cook
Background Recipe story & origin
Vichyssoise-chilled potato-leek soup-was created by Louis Diat at the Ritz-Carlton New York in 1917. Diat, a French chef from Vichy, based it on his mother's hot potato-leek soup, serving it cold for American summer appetites and naming it for his hometown. Despite the French name and chef, vichyssoise is American in conception-the French don't traditionally serve potato soup cold. The preparation simmers potatoes, leeks, and chicken stock, purees until smooth, enriches with cream, then chills fully. It's served in cups, garnished with chives. The dish was high-society dining in mid-century America, representing French influence on American fine dining. Vichyssoise demonstrates how immigrant chefs adapted homeland dishes for American tastes, creating something new from something traditional.
Before you start Equipment you'll need
- blender — Blends cooked vegetables into silky smooth soup puree for elegant presentation
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Saute the leeks
Melt 4 tbsp butter in a large pot over medium heat. Add 4 cups sliced leeks (white and light green p...
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Simmer the vegetables
Add 1.5 lbs peeled and cubed Yukon Gold potatoes and 4 cups chicken stock. Bring to a simmer. Cook 2...
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Blend the smooth
Puree soup in batches in a blender until silky smooth. Strain through a fine mesh sieve for extra sm...
Prep Get set first
About 10 min of prep
- Prepare blender
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Saute the leeks
Melt 4 tbsp butter in a large pot over medium heat. Add 4 cups sliced leeks (white and light green parts only, well cleaned). Cook gently for 10 minutes until soft but not browned.
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Simmer the vegetables
Add 1.5 lbs peeled and cubed Yukon Gold potatoes and 4 cups chicken stock. Bring to a simmer. Cook 20-25 minutes until potatoes are very tender.
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Blend the smooth
Puree soup in batches in a blender until silky smooth. Strain through a fine mesh sieve for extra smoothness if desired.
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Chill and serve
Stir in 1 cup heavy cream and season with salt and white pepper. Chill at least 4 hours or overnight. Serve cold, garnished with fresh chives.