This velvety chilled potato-leek soup is puréed, but if served hot it can be left chunky.
INGREDIENTS | SERVES 4
- 3 potatoes, peeled and diced
- 1 leek (white part only), diced
- 2 cups water
- 1 cup heavy cream
- salt and pepper to taste
- chopped chives
Boil potatoes and leeks in water until tender, about 25 minutes.
Purée leek, onion, and water mixture in blender; add cream, salt, and pepper, and blend well.
Chill thoroughly before serving. To serve, thin out with more cream if necessary and garnish with chopped chives.
Origin of Vichyssoise
Chef Louis Diat's creation of chilled potato-leek soup was inspired by the soup his mother made him for breakfast as a child in France. Diat invented this classic while working at the Ritz-Carlton Hotel in New York City.