Vichyssoise is a chilled leek and potato soup with a French name although it was invented in New York City 85 years ago. According to legend, Louis Diat, Chef de Cuisine at the NY Ritz-Carlton, created the soup and intended to serve it warm as a first course for an important restaurant opening. Failing to heat his creation in time for the meal, Chef Diat added cream to the soup, sprinkled it with chives and served it cold. He called it “Vichyssoise” in honor of his home town. Making it at home is a breeze…

Try yukon gold potatoes for a buttery flavor and a slightly creamy (versus white) color. Saute chopped leeks (white part only) and one white onion in butter. Once wilted, add chicken stock and diced potatoes. Bring to a boil and simmer for 20 minutes. Season with salt and white pepper. Cool slightly and then whirl with a hand blender until smooth. Strain through a fine meshed sieve or China Cap. Chill. Right before serving, blend soup with half and half or cream, correct seasonings and serve cold, topped with snipped chives.

Filed Under: Culinary History