Vichyssoise
This Vichyssoise recipe is the kind of dish that turns a simple bowl of potatoes and leeks into something you would happily serve at a dinner party. It is silky, chilled, and finished with a swirl of cream and a scatter of fresh chives. The soup was born at the Ritz-Carlton in New York in the early 1900s, when French chef Louis Diat took his mother's warm potato and leek soup and served it cold, naming it after Vichy, the French town near where he grew up.
Equipment
- Dutch oven or heavy bottomed stockpot For even heating and gentle cooking
- Immersion blender For puréeing directly in the pot
- Countertop blender Alternative to immersion blender
- Fine-mesh strainer For silkiest texture
- Cutting board
- Sharp knife
- Wooden spoon
- Chilled soup bowls For serving
- Fine Mesh Chinois Strainer Optional, for ultra-silky texture
Ingredients
- 4 tablespoons unsalted butter 57g
- 3 large leeks white and light green parts only, cleaned and sliced
- 1 small yellow onion diced, about 1 cup or 150g
- 2 pounds Yukon gold potatoes about 900g, peeled and diced
- 4 cups low sodium chicken broth 960ml
- 1 bay leaf
- 1 cup heavy cream 240ml
- 1/2 cup whole milk 120ml
- 1 teaspoon kosher salt plus more to taste
- white pepper to taste
For Garnish
- 1/4 cup crème fraîche 60ml, optional
- 2 tablespoons fresh chives finely chopped
Instructions
- Trim the dark green tops and root end from the leeks. Slice in half lengthwise, then into thin half moons. Rinse thoroughly in a bowl of cold water, swishing to remove sand. Lift out and drain well.
- Melt butter in a Dutch oven over medium heat. Add leeks and onion and cook for 8–10 minutes until soft and translucent, being careful not to brown.
- Add the potatoes, chicken broth, bay leaf, and salt. Stir to combine.
- Bring to a boil over medium-high heat, then reduce to low and simmer partially covered for 20–25 minutes until potatoes are fork-tender. Remove and discard the bay leaf.
- Remove from heat and cool slightly. Purée with an immersion blender until completely smooth. For ultra-silky texture, pass through a fine mesh strainer.
- Whisk in heavy cream and milk. Season with salt and white pepper to taste. Cover and refrigerate for at least 4 hours or overnight.
- Ladle into chilled bowls. Top with crème fraîche and a generous sprinkle of fresh chives. Serve immediately.
Notes
- Use Yukon gold potatoes instead of russets for a smoother, creamier texture that won't turn gluey.
- Never let the leeks brown—browning changes the color and adds a flavor that doesn't belong in this delicate soup.
- Rinse the leeks thoroughly to remove trapped sand, as that's the most common complaint with this recipe.
- Season a little more assertively than you think you need to, since cold temperatures dull salt and pepper.
- Chill the soup for at least 4 hours for the best flavor—it truly does taste better the longer it sits.
- Straining is optional but worth it if you want that classic, ultra-silky restaurant texture.
- This soup can be made a day or two ahead—the flavor improves over time.
- To freeze, freeze the base without the cream stirred in for up to 3 months, then add fresh cream after thawing.
- Swap half the potatoes for cauliflower for a lighter, lower-carb version.
- Use vegetable broth instead of chicken broth to make it vegetarian.
Nutrition
Serving: 1BowlCalories: 310kcalCarbohydrates: 24gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 480mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 8mgIron: 6mg
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