France Vichyssoise (Potato Leek Soup)
Vichyssoise is a classic French dish known for its elegant simplicity and rich, creamy texture. Originating in the early 20th century, this chilled soup is made from a blend of leeks, potatoes, onions, and cream. Its name, derived from the French town of Vichy, hints at its refined origins. Typically served cold, Vichyssoise is celebrated for its smooth consistency and subtle, comforting taste, making it a sophisticated choice for both warm-weather dining and special occasions. The dish's delicate balance of ingredients and its luxurious, velvety texture embody the essence of French culinary artistry. Chilled leek, potato, and cream soup is a hot weather standard in France. However, this dish also goes by the name potage parmentier and is sometimes served hot. Vichyssoise is generally garnished with fresh herbs.
Recipe Servings: 6
+ 30 minutes resting
Ingredients
- ¼ cup (60 ml) butter
- ½ lb (225 g) leeks, white only, sliced
- ½ lb (225 g) potatoes, peeled, quartered
- 1¾ qt (1.75 l) water
- 2 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 1 cup (240 ml) crème fraîche
- 3 Tbsp (45 ml) chives, minced
- 3 Tbsp (45 ml) chervil, minced
Directions
- Melt butter in a large pot.
- Add leeks and cook gently until tender.
- Add potatoes, stirring to coat with butter.
- Add water, parsley, thyme, and bay leaf, simmering until potatoes are tender.
- Purée vegetables in a food processor or blender and return to the pot along with the cream.
- Cook, stirring, and remove from heat before the soup returns to a boil.
- Chill thoroughly before serving, garnished with fresh herbs.
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