» Print Recipe
A rich potato and leek soup thickened with cream and served chilled, created in New York in the 1920s by a French chef, Louis Diat, and named, nostalgically, after his birthplace, near Vichy. Vichyssoise is made by sautéeing mainly sliced leeks and diced potatoes in butter, which are then simmered in stock and sometimes wine. The cooked vegetables are puréed and chilled and served with added cream and chives to garnish. Vichyssoise can also be served hot.