Vichyssoise aka Cold Potato Soup with Some Tweaks

By Luci

Suppose it’s sweltering hot. You’re hungry and need something substantial but solid foods don’t appeal. Vichyssoise is the answer. 

From (tasteatlas.com), describing the original version: “This thick, smooth, and creamy soup is made with leek and potato. According to the original recipe, the vegetables are boiled with water and puréed, then mixed with milk and light cream, and boiled and puréed a second time. Heavy cream is added at the end, and the finished soup is chilled in the refrigerator overnight. Vichyssoise is usually served at room temperature or chilled with a sprinkle of freshly chopped chives on top. Its freshness and mellow flavor make it the perfect soup to serve during the warm summer months, either for brunch or a light dinner.”

The classic version was a variation of the common French hot soup employing potatoes and leeks. The French chef, Louis Félix Diat, introduced the cold version early in the 20th century at the Ritz-Carlton Hotel in New York. You will find many versions of the original vichyssoise on the Internet that reduce cooking time and use different amounts of the basic ingredients. Below is one made to my taste with the classic ingredients, followed by two with tweaks to the ingredients.

With Classic Ingredients

Serves 4

Ingredients

2 tablespoons unsalted butter

2 medium leeks, white part only, in thin slices 

1 medium yellow onion, chopped

3 medium white potatoes, peeled and chopped

Salt and pepper to taste

2 cups chicken stock, preferably homemade or low sodium

1 cup heavy cream

Garnish of chopped chives

Preparation

1. Melt butter over low heat in a large, heavy pot. Add leeks and onion and sauté slowly, stirring often, until vegetables are softened, about 10 minutes.

2. Add chicken stock and heat. Add potatoes, salt and pepper, cover and cook until potatoes are quite soft, about 30 minutes.

3. Pureé soup. Cool, stir in cream and refrigerate for at least 4 hours or overnight.

4. Garnish with chopped chives.

With Lime and Chili Peppers

It’s a cold version tarted up with lime and heated up with chili peppers.

Sauté 1-2 jalapeño or other chili peppers along with the leeks and onion. Add 1 tablespoon of lime zest and 2 tablespoons of lime juice after potatoes are cooked. Garnish with chopped cilantro.

With Sour Cream and Dill

Sour cream and dill are a classic go-together that work especially well with potatoes.

Add 1 tablespoon of chopped dill along with the leeks and onion. Reduce heavy cream to 1/2 cup and stir in 1/2 cup sour cream. Garnish with chopped dill.