Vichyssoise
Vichyssoise is a classic French soup made from potatoes, leeks, and cream. It's typically served cold, but can also be enjoyed warm. This recipe is for a creamy, flavorful vichyssoise that's perfect for a summer meal.
Vichyssoise is a classic French soup that dates back to the 19th century. It was supposedly invented by Louis Diat, a chef at the Ritz Hotel in Paris. The name vichyssoise comes from the town of Vichy, which is known for its mineral springs. The soup was originally made with potatoes, leeks, and cream, but over time it has evolved to include other ingredients, such as onions, garlic, and chicken stock. Vichyssoise is a popular soup in the United States, and there are many different variations on the recipe. Some people like to add a touch of nutmeg or white wine to the soup. Others prefer to serve it with a dollop of sour cream or crème fraîche. No matter how you make it, vichyssoise is a delicious and refreshing soup that's perfect for any occasion.
Vichyssoise Vichyssoise Vichyssoise Vichyssoise
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 2 leeks, thinly sliced
  • 2 cloves garlic, minced
  • 2 pounds potatoes, peeled and diced
  • 4 cups chicken or vegetable bone broth
  • 1/2 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Chives for garnish (optional)
Instructions
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the leeks and garlic and cook until softened, about 5 minutes.
  3. Add the potatoes and cook for another 5 minutes.
  4. Add the bone broth and bring to a boil.
  5. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
  6. Puree the soup with an immersion blender or in a regular blender until smooth.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Serve hot, garnished with chives if desired.
Why It Works
  • The leeks and garlic add a subtle sweetness and depth of flavor to the soup.
  • The potatoes provide a creamy base and thicken the soup.
  • The chicken stock adds a rich, savory flavor.
  • The heavy cream adds a touch of richness and creaminess.
  • The salt and pepper bring out the flavors of the other ingredients.