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Vichyssoise

Name: Vichyssoise
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: FR
Ingredients: 4 leeks, white and pale green parts only (about 500 g trimmed); 30 g butter; 1 onion, chopped; 400 g floury potatoes, peeled and diced; 1 litre vegetable or chicken stock; 1 tsp salt; 200 ml whipping cream; to taste white pepper; 1 small bunch chives, finely chopped

15m

Prépa

35m

Cuisson

Portions

Facile

Difficulté

Velouté de poireaux et pommes de terre à la crème, servi bien froid avec de la ciboulette.

#french#soup#leek#potato#chilled#summer

Portions

Ingrédients

Nutrition

calories260

protein5g

carbs25g

fat16g

fiber4g

Par portion

Étapes

Clean the leeks

Slice the leeks into thin rings. Put them in a big bowl of cold water and swish them around to wash out any soil. Lift them out with your hands and drain.

Soften without browning

Melt the butter in a large pot over medium-low heat. Add the leeks and onion and cook for 10 minutes, stirring often, until very soft. Don't let them brown, or the soup won't be pale and delicate.

⏱10:00

Simmer with the potatoes

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Blend until silky

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Add the cream and chill

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Serve cold

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Clean the leeks

Slice the leeks into thin rings. Put them in a big bowl of cold water and swish them around to wash out any soil. Lift them out with your hands and drain.

Soften without browning

Melt the butter in a large pot over medium-low heat. Add the leeks and onion and cook for 10 minutes, stirring often, until very soft. Don't let them brown, or the soup won't be pale and delicate.

⏱10:00

Simmer with the potatoes

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Blend until silky

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the cream and chill

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Serve cold

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History & Culture

The Story Behind the Dish

📍 New York, inspired by Vichy (Auvergne)📅 1917🥣 FR

Leek and potato soup is everyday French home cooking. The chilled, creamy version was created around 1917 by Louis Diat, a French chef at the Ritz-Carlton hotel in New York.

Diat remembered how his mother and grandmother cooled their hot leek and potato soup with cold milk in summer, near Vichy in central France. He refined it with cream, served it cold and named it after the spa town of his childhood.