Vichyssoise (Creamy Potato Leek Soup)
Vichyssoise is a creamy potato leek soup that is traditionally served cold, but it’s also delicious when served warm. Made with creamy russet potatoes, mild leeks, chicken stock, heavy cream, then garnished with finely chopped chives. Ready in about 35-minutes.
History of Vichyssoise Soup
The name is derived from the French town of Vichy located in Central France and is known as “The Queen of Spa Towns” due to its rich mineral spring waters.
Despite its French name, this silky potato leek soup wasn’t invented in France. It was created in 1917 by Frenchman Louis Diat who was the Executive Chef at the Ritz-Carlton hotel in New York City.
In the brutal heat of the summer of 1917, Diat was developing cold dishes for the opening of the Rooftop garden restaurant. He recalled his grandmother’s hot potato leek soup (potage Parmentier) and recalled how during the hot summers, she would add cool milk to the warm soup. He applied this technique and as they say, the rest is history.
What type of potato is best for Vichyssoise?
Russet or Idaho potatoes are the best selection for potato leek soup because the potatoes are high in starch, which results in a creamy, silky consistency when cooked and pureed.
What can I substitute for leeks in Vichyssoise?
If leeks aren’t available, substitute with mild sweet onion, shallot or the white and light green parts of green onions. The flavor may vary a little from leeks, but any of these sweet onions will work in this recipe.
How do you clean leeks?
- Leeks are tightly layered; cut off the root and the dark green leaves
- Slice the leek lengthwise; separate the layers of leek and rinse well several times
Is Vichyssoise served hot or cold?
- Traditional methods serve the soup slightly chilled; however it is also delicious when warmed. The temperature of the soup affects both the texture and seasonings of the soup.
- When the soup is served cold, the starch in the potatoes and the fat become firmer, making a thicker, more substantial soup. When the soup temperature is warm, the starches and fat do not bind tightly, but remain loose, resulting in a thinner consistency of soup.
- Temperature also affects how we perceive flavor. Cold foods tend to taste milder and less intensely seasoned than warm foods, so if you’re serving Vichyssoise chilled, taste it again after it has cooled and adjust the salt and seasonings before serving. In short, the cold soup may need more seasonings than the warmed soup.
What is the best way to reheat Potato Leek soup?
Upon refrigeration, the soup thickens naturally. For best results, reheat in a saucepan on low heat. You will have to add a little extra liquid upon reheating – milk or water work best. Do not allow the soup to come to a boil.
Can I freeze Vichyssoise?
Freezing is not recommended because the texture of the soup changes; it can easily become grainy or gummy after freezing. Vichyssoise is best served fresh – cold or hot.
Looking for more creamy soups?
You might like Creamy White Bean soup, Broccoli Cheese soup, or Oyster Artichoke soup! See all the soups at https://smartypantskitchen.com/soups/
Vichyssoise Soup (Creamy Potato Leek Soup)
Equipment
- Immersion Blender
- Fine meshed strainer
Ingredients
- 3 large russet potatoes
- 4 tablespoons butter
- 6 large leeks
- 2 tablespoons all-purpose flour
- 4 cups chicken stock or chicken broth
- 1 cup heavy cream
- finely minced chives for garnish
- salt and white pepper to taste
Instructions
- Peel, rinse and finely dice potatoes3 large russet potatoes
- Cut root end and dark green leaves off of the leek; cut the leek lengthwise; separate the layers and rinse thoroughly; cut into small pieces6 large leeks
- In a stockpot on low heat, melt butter; add diced potatoes and leeks; stir until well-coated; sprinkle in flour and stir4 tablespoons butter, 2 tablespoons all-purpose flour
- Add broth; bring to simmer then cover and cook on low heat for about 30 minutes or until the potatoes are fork tender; uncover and let rest until slightly cooled; puree with immersion blender4 cups chicken stock or chicken broth
- Once well-pureed, add cream; combine well; taste for seasonings and adjust if necessary; garnish with finely minced chives before serving1 cup heavy cream, finely minced chives for garnish, salt and white pepper to taste
