📝 About This Recipe
A masterpiece of French-American culinary history, this chilled leek and potato soup is the epitome of refined elegance. Created by Louis Diat at the Ritz-Carlton in New York, it transforms humble garden vegetables into a velvet-smooth elixir that is both cooling and profoundly comforting. Its delicate balance of sweet white leeks and buttery Yukon Gold potatoes makes it the quintessential starter for a sophisticated summer soirée.
🥗 Ingredients
The Aromatics
- 4 large Leeks (white and pale green parts only, cleaned and thinly sliced)
- 4 tablespoons Unsalted European Butter (high-fat content preferred for richness)
- 1 small Shallot (finely minced)
The Base
- 1.5 lbs Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 5 cups White Chicken Stock (low sodium, high quality)
- 1 piece Bouquet Garni (2 sprigs thyme, 1 bay leaf, and parsley stems tied with twine)
- 1.5 teaspoons Fine Sea Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, to maintain the ivory color)
The Finish
- 1 cup Heavy Cream (chilled)
- 2 tablespoons Crème Fraîche (for a subtle tang)
- 1/2 teaspoon Lemon Juice (to brighten the flavors)
For Garnish
- 2 tablespoons Fresh Chives (very finely snipped)
- 1 teaspoon Extra Virgin Olive Oil (optional, for droplets on top)
👨🍳 Instructions
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1
Thoroughly wash the sliced leeks in a bowl of cold water to remove any trapped grit. Lift them out of the water and pat dry.
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2
In a heavy-bottomed Dutch oven or large saucepan, melt the butter over medium-low heat until foaming.
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3
Add the leeks and minced shallot to the butter. Sauté gently for 10-12 minutes. It is crucial that they soften without taking on any brown color to preserve the soup's white hue.
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4
Add the cubed Yukon Gold potatoes to the pot and stir to coat them in the leek-infused butter for 2 minutes.
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5
Pour in the chicken stock and add the bouquet garni, sea salt, and white pepper.
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6
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover partially and cook for 25-30 minutes, or until the potatoes are completely tender and falling apart.
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7
Remove the bouquet garni and discard. Allow the soup to cool slightly for about 10 minutes before blending.
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8
Transfer the soup to a high-speed blender in batches. Blend on high until the texture is completely smooth and aerated.
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9
For a true Haute Cuisine finish, pass the blended soup through a fine-mesh chinois or sieve into a clean bowl to remove any remaining fibers.
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10
Whisk in the heavy cream and crème fraîche until fully incorporated. Taste and adjust seasoning, adding the lemon juice to lift the earthiness of the potatoes.
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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.
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12
Before serving, whisk the soup gently. If it has thickened too much in the fridge, thin it with a tablespoon of cold milk or stock until it reaches the consistency of heavy cream.
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13
Ladle into chilled shallow bowls and garnish with a precise circle of snipped chives and a few droplets of olive oil.
💡 Chef's Tips
Always use white pepper instead of black to ensure the soup remains a pristine, creamy white. Do not rush the leek sautéing process; browning the leeks will create a bitter flavor and muddy the color. Yukon Gold potatoes are preferred over Russets for their buttery texture and natural emulsifying properties. Season the soup more generously than you would a hot soup, as cold temperatures tend to dull the palate's perception of salt. Chill your serving bowls in the freezer for 15 minutes prior to plating to keep the soup perfectly cold.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Sancerre or a dry Chablis. Serve with toasted brioche points lightly brushed with garlic butter. Accompany with a side of chilled poached shrimp or lobster medallions for a luxurious meal. A small dollop of caviar in the center of the bowl adds a salty, decadent pop. Follow this course with a light, herb-crusted roasted chicken or a Niçoise salad.