Vichyssoise, Cold Leek and Potato Soup

Published on July 23, 2019 | By
vichyssoise

The process of preparing this soup is in the manner of a traditional French potage enriched with cream. When served hot it is known as Parmentier. The cold version, vichyssoise, is attributed to Chef Louis Diat who first prepared this soup at the Hotel Ritz Carlton in NYC in 1917.

I prepared this soup when teaching a Sur le Plat summer soup class recently. It is super simple and can be prepared in a matter of minutes, particularly if you already have your chicken stock or vegetable stock made. I had forgotten how beautiful this velvety rich soup is and so appropriate for a hot summer day. I love to serve it from a tureen and in individual deep white french soup bowls. I even garnished mine with a little fresh crabmeat left over from another cold soup. I discovered that it is possible to improve on something as simple and perfect as vichyssoise.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 TBSP butter
  • 3 cups sliced leeks, white part only
  • 6 cups of chicken stock or vegetable stock for vegetarian version
  • 1 ½ lbs (about 4 cups) potatoes, peeled and roughly chopped
  • 1 tsp salt
  • pinch of white pepper
  • 1/3 cup heavy cream
  • 2-3 TBSP chopped chives

Instructions

  1. In a stockpot, melt butter over medium heat. Stir in the sliced leeks and cook slowly until wilted. Stir in the potatoes, then add warm chicken or vegetable stock, salt and pepper and bring to a boil.
  2. Reduce heat to medium and continue to cook for about 30 minutes until potatoes are tender. Remove from heat.
  3. Puree the leek and potato mixture in a food processor or a blender until smooth. Pour soup into bowl. Stir or whisk in cream to desired consistency. Chill and then adjust seasonings. May need to add more salt and pepper. Garnish with fresh chopped chives.
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