📝 About This Recipe
A masterpiece of Franco-American culinary history, Vichyssoise is the ultimate expression of elegance in a bowl. Created by Chef Louis Diat at the Ritz-Carlton in New York, this chilled soup transforms humble leeks and potatoes into a silk-smooth, ivory-colored delight. Its delicate balance of sweet leeks, earthy potatoes, and rich cream makes it a refreshing yet luxurious starter for any summer soirée.
🥗 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 (minced)
The Base
- 1.5 pounds Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 5 cups Chicken Stock (low-sodium, high-quality)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, to maintain the white color)
- 1 pinch Nutmeg (freshly grated)
The Finish and Garnish
- 1 cup Heavy Cream (chilled)
- 2 tablespoons Fresh Chives (finely snipped)
- 2 tablespoons Crème Fraîche (for dolloping)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium-low heat until foaming.
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2
Add the sliced leeks and diced onion to the pot. Sauté slowly for 10-12 minutes, stirring frequently. Do not let them brown; you want them soft, translucent, and sweet.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant.
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4
Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Let the wine reduce by half.
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5
Add the cubed potatoes, chicken stock, salt, white pepper, and a pinch of nutmeg. Increase heat to medium-high and bring 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 let it cool slightly for about 10 minutes before blending.
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8
Using a high-speed blender, process the soup in batches until completely smooth. Start on low speed and gradually increase to high to ensure a velvety texture.
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9
For the most professional result, pass the blended soup through a fine-mesh sieve (chinois) into a clean bowl to remove any remaining fibers.
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10
Whisk in the heavy cream and lemon juice. Taste and adjust seasoning, adding more salt if necessary (remember that cold temperatures dull saltiness).
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11
Cover and refrigerate for at least 4 hours, or preferably overnight. The soup must be thoroughly chilled to be authentic.
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12
Before serving, give the soup a good stir. If it has thickened too much, thin it with a splash of cold milk or more cream.
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13
Ladle into chilled bowls. Garnish with a small dollop of crème fraîche and a generous sprinkle of fresh chives.
💡 Chef's Tips
Always use white pepper instead of black to keep the soup's color pristine and ivory. Clean leeks thoroughly by soaking sliced rounds in a bowl of cold water to let grit sink to the bottom. Do not skip the straining step; it is the difference between a rustic potato soup and a true Vichyssoise. Avoid browning the vegetables at the start, as caramelized flavors will overwhelm the delicate leek profile. If you want a lighter version, you can substitute half-and-half for heavy cream, but the texture will be less luxurious.
🍽️ Serving Suggestions
Serve in chilled porcelain bowls or even small glass cups for an elegant appetizer. Pair with a crisp, chilled glass of Sancerre or Chablis. Accompany with thin slices of toasted baguette or sourdough rubbed with a hint of garlic. A side of smoked salmon blinis complements the creamy texture of the soup beautifully. For a modern twist, garnish with a few drops of high-quality herb oil or truffle oil.