📝 About This Recipe
Born in the kitchens of the Ritz-Carlton New York by French chef Louis Diat, Vichyssoise is the epitome of mid-century elegance. This luxurious cold soup balances the subtle, onion-like sweetness of sautéed leeks with the starchy richness of Yukon Gold potatoes, all bound together by a generous swirl of heavy cream. It is a masterclass in texture—perfectly smooth, cooling, and undeniably sophisticated, making it the premier choice for a summer luncheon or a refined first course.
🥗 Ingredients
The Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 1 small Yellow Onion (finely diced)
- 1 clove Garlic (smashed and peeled)
The Base
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 5 cups Chicken Stock (low-sodium, high-quality)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, to maintain the white color of the soup)
- 1 piece Bay Leaf (fresh or dried)
The Finish & Garnish
- 1 cup Heavy Cream (chilled)
- 3 tablespoons Fresh Chives (finely minced)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or pot, melt the butter over medium-low heat until it begins to foam slightly.
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2
Add the sliced leeks and diced onion to the pot. Sauté slowly for about 10-12 minutes, stirring frequently. Ensure they soften and become translucent without taking on any brown color; we want to preserve the ivory hue of the soup.
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3
Add the smashed garlic clove and cook for an additional 1 minute until fragrant.
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4
Stir in the cubed Yukon Gold potatoes, tossing them to coat in the butter and aromatics.
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5
Pour in the chicken stock and add the salt, white pepper, and bay leaf. Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes, or until the potatoes are very tender and falling apart when pierced with a fork.
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7
Remove the pot from the heat and discard the bay leaf. Allow the mixture to cool slightly for about 10 minutes before blending.
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8
Using a high-speed blender, puree the soup in batches until it is completely smooth and velvety. For the most professional result, pass the blended soup through a fine-mesh sieve (chinois) into a clean bowl to remove any fibrous leek bits.
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9
Whisk in the chilled heavy cream and the pinch of nutmeg. Taste and adjust seasoning with extra salt if needed, keeping in mind that cold dishes often require more salt than hot ones.
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10
Cover the bowl with plastic wrap, pressing it directly onto the surface of the soup to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, until thoroughly chilled.
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11
Just before serving, stir in the lemon juice to brighten the flavor profile. If the soup has thickened too much in the fridge, whisk in a splash of cold milk or stock to reach your desired consistency.
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12
Ladle into chilled bowls and garnish generously with the minced chives.
💡 Chef's Tips
Always use the white and very light green parts of the leeks; the dark green tops are too fibrous and will turn the soup a muddy color. Do not let the vegetables brown during the sautéing process, as this will change the delicate flavor and ruin the signature white appearance. If you don't have Yukon Golds, Russet potatoes work well for their starch content, but Yukon Golds offer a creamier naturally buttery texture. For an ultra-luxury version, swap half of the heavy cream with crème fraîche for a subtle, sophisticated tang. Always chill your serving bowls in the freezer for 15 minutes before ladling the soup to keep it refreshingly cold.
🍽️ Serving Suggestions
Serve with a side of toasted sourdough points or a warm French baguette with salted butter. Pair with a crisp, dry white wine such as a Sancerre or a Chablis to complement the creaminess. Accompany with a light arugula salad dressed in a simple lemon vinaigrette. Top with a teaspoon of caviar or smoked salmon slivers for a truly decadent appetizer. Serve in small espresso cups or glass shooters for an elegant passed hors d'oeuvre at parties.