This potato leek soup with the French name, was invented, not in France (or Vichy) but in New York. At the beginning of the 20th century at the fashionable Ritz-Carlton Hotel, the head chef, a Frenchman, added cream to his mother’s leek and potato soup recipe and served it cold, sprinkled with chopped chives. He called it Creme Vichyssoise Glacee, in honor of the town where he was born. I always feel so decadent when I enjoy this cold, creamy soup with its delicate flavors and smooth texture.
3 leeks, white parts only
2 tablespoons butter
2 medium potatoes
3 cups chicken stock
salt and white pepper
1 cup creme fraiche/thick cream
- Melt butter in a large saucepan over low heat.
- Stir in chopped leeks and onion then saute til golden.
- Add the stock, peeled and chopped potatoes and salt.
- Bring to a simmer, then cover for 30-40 minutes.
- Puree in a blender and/or press through a sieve to get a very fine texture.
- Return to the saucepan, add the cream and pepper and bring to a simmer.
- Serve very cold sprinkled with chopped chives.