📝 About This Recipe
A masterpiece of French-American culinary history, Vichyssoise is a luxuriously smooth, chilled soup that balances the earthy sweetness of leeks with the creamy heartiness of Russet potatoes. Originally popularized at the Ritz-Carlton in New York, this elegant dish is defined by its ivory hue and incredibly delicate texture. It is the perfect refreshing starter for a summer garden party or a sophisticated dinner, offering a cooling sensation that feels like pure indulgence on the palate.
🥗 Ingredients
The Soup Base
- 4 large Leeks (white and pale green parts only, cleaned and thinly sliced)
- 1.5 lbs Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 small Yellow Onion (finely diced)
- 5 cups Chicken Stock (low-sodium, high-quality white stock)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground; avoids black specks in the white soup)
- 1 piece Bay Leaf (fresh or dried)
The Finish
- 1 cup Heavy Cream (well-chilled)
- 1/4 cup Fresh Chives (finely minced for garnish)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Lemon Juice (to brighten the flavor before serving)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the leeks. Slice them lengthwise and rinse under cold running water to remove any grit trapped between the layers, then thinly slice the white and light green parts.
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2
In a large, heavy-bottomed Dutch oven or saucepan, melt the 4 tablespoons of butter over medium-low heat until foaming.
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3
Add the sliced leeks and diced onion to the pot. Sauté gently for 10-12 minutes, stirring frequently. It is crucial not to brown them; they should become soft, translucent, and sweet.
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4
Add the cubed potatoes to the pot and stir to coat them in the butter and leek mixture for about 2 minutes.
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5
Pour in the chicken stock, add the bay leaf, salt, and white pepper. Increase the heat to medium-high and bring the liquid to a gentle simmer.
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6
Once simmering, reduce the heat to low, cover the pot partially, and cook for 25-30 minutes, or until the potatoes are very tender and fall apart when pierced with a fork.
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7
Remove the pot from the heat and discard the bay leaf. Allow the soup to cool slightly for about 10 minutes before blending.
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8
Working in batches, transfer the soup to a high-speed blender. Blend on high until the mixture is completely smooth and liquefied. Be careful when blending hot liquids; leave the blender lid slightly ajar or remove the center cap and cover with a towel.
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9
For a truly professional, velvet-like texture, pour the blended soup through a fine-mesh sieve (chinois) into a clean glass bowl, pressing on the solids with the back of a ladle.
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10
Stir in the heavy cream and the pinch of nutmeg. Taste and adjust seasoning with more salt if necessary, keeping in mind that flavors mute slightly when chilled.
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11
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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12
Just before serving, stir in the lemon juice to brighten the flavors. 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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13
Ladle the cold soup into chilled bowls and garnish generously with the minced chives.
💡 Chef's Tips
Use Russet potatoes rather than waxy varieties like Red Bliss; the high starch content is essential for that signature creamy texture. Never let the leeks brown, as any color will ruin the pristine ivory look of the final soup and introduce a bitter, roasted flavor. Always use white pepper instead of black pepper to maintain the aesthetic purity of the dish. Chill your serving bowls in the freezer for 15 minutes before ladling the soup to ensure it stays perfectly cold until the last spoonful. If you want a lighter version, you can substitute half-and-half for the heavy cream, though the mouthfeel will be less luxurious.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine such as a Sancerre or a Chablis to complement the creaminess. Serve alongside a warm, crusty French baguette with high-quality salted butter. A side of smoked salmon tartine or a light shrimp salad provides a wonderful protein contrast. For an extra touch of luxury, top each bowl with a small dollop of caviar or a drizzle of truffle oil. Accompany with a simple garden salad tossed in a light lemon-shallot vinaigrette.