Vichyssoise: A Classic Soup with a Muddled History
Vichyssoise is often thought of as a quintessential French soup—but is it truly French? Its origins spark debate. Chef Louis Diat first introduced Crème Vichyssoise Glacée at New York’s Ritz Carlton Hotel in 1917. The version we know today—chilled, creamy, and made with potatoes, leeks, chicken stock, and cream—was his creation. Diat named it after the town of Vichy, near where he grew up, and the name simply translates to “from Vichy.”
However, as early as 1869, French Chef Jules Gouffé published a recipe for potage à la Parmentier in his cookbook Royal Cookery. While similar, this recipe was served hot, and there’s some debate about whether it included cream. Regardless, the French have long cherished potato and leek soup, though Julia Child famously claimed vichyssoise for America. Where do you think its true origins lie?
A Name That Survived Controversy
Vichy’s name was nearly tarnished forever when it became synonymous with the Nazi collaborationist government during World War II. Some even called for the soup’s name to be changed. Fortunately, good sense prevailed, and vichyssoise retained its identity.
A Cool Solution for Hot Days
Vichyssoise, served cold, is polarizing—some adore it, while others, like my better half, shun the idea of cold soup entirely. But in sweltering summer heat, I find it a refreshing and satisfying meal. Its cool, creamy texture is a welcome relief when the weather feels like a furnace.
Simple Elegance
Not widely found on mid-south menus, I went years without this treat. Yet vichyssoise is deceptively simple to prepare, requiring just six ingredients. The result? A silky-smooth, luxurious potato soup that shines whether on a fine dining menu or paired with rustic bread for a casual lunch. Either way, it’s best enjoyed with a chilled glass of white Burgundy.
Vichyssoise Step By Step
I use a mandolin to quickly slice the whites of the leeks and the onions thinly. Melt a stick of butter in a heavy soup pot and saute them until soft and translucent on low heat. This only takes about 15 minutes.
Add your chicken stock, diced potatoes, salt and pepper to the onions and leeks, bring to a simmer for 45 minutes to give the potatoes ample time to soften. Test by mashing a piece or two against the side of the pot. Remove from the heat and let it cool until it’s just warm.
Use an immersion blender to puree the soup until it reaches your preferred texture or all the way to smooth and silky. Whisk in the heavy cream and refrigerate a few hours or overnight to give the flavors time to harmonize.
Vichyssoise, garnished with freshly cracked black pepper, chopped and whole chives Print
Vichyssoise
Classic potato and leek soup with cream, black pepper and chives – chilled
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Ingredients
- 1–3/4 lbs russet potatoes – peeled, eyes removed, diced
- 4 leeks, white part only, sliced paper thin
- 1 small white onion – sliced and chopped
- 1 stick unsalted butter
- 2 qt unsalted chicken stock – get the recipe HERE
- 1 TBL kosher salt, more to taste
- 1 tsp ground white pepper – more to taste
- 1/2 pint heavy cream
- Chopped chives – garnish
- 2 whole chive sticks per bowl – garnish
- Fresh cracked black pepper to taste – garnish
Instructions
- Melt butter in a deep soup pot
- Saute the leeks and onion on low heat, stirring frequently until separated and soft. Do NOT brown!
- Add chicken stock, diced potatoes, salt and ground white pepper
- Simmer uncovered for 45 minutes to slightly reduce the volume and thoroughly soften the potatoes
- Turn off heat and let cool, then use an immersion blender until completely smooth or it reaches your preferred texture
- Adjust seasoning with salt and white pepper to taste
- Blend it again – repeat until you love it
- Gently whisk in the cream
- Refrigerate for a few hours or overnight to chill and let the flavors meld together
- Plate, add cracked black pepper, sprinkle chopped chives and garnish with two sticks of chives.