This classic recipe uses leeks, onions, and potatoes cooked with chicken broth, pureed, and finished with cream. It was created by Chef Louis Diat, who is credited with creating the original soup. A perfectly elegant summertime chilled soup.

Chef Louis Diat's Vichyssoise
  1. 4 leeks
  2. 1 onion
  3. 1/4 cup butter
  4. 5 medium russet potatoes (or Yukon golds if you have those from your garden)
  5. 1 quart well-flavored chicken broth
  6. Up to 1 tablespoon salt (as needed)
  7. 2 cups milk
  8. 2 cups light cream (half and half)
  9. 1 cup heavy cream
  10. Fresh chives for garnish
  1. Trim tops and bottoms from leeks; wash all grit from them well. Slice thin. Peel and slice the onion thinly as well.
  2. Melt the butter in a Dutch oven or rondeau over medium heat, and add in the leeks and onions. Cook until the vegetables are softened but not browned.
  3. While the leeks and onions are cooking, peel and thinly slice the potatoes. Add to the leek mixture, along with the chicken broth and a teaspoon of salt. Bring to a boil, then reduce heat to a moderate simmer. Cook, covered, for 30 minutes or until the potatoes are tender.
  4. Cool for 10 minutes, then puree the soup in a blender in batches, taking care not to overfill the blender. As you blend the soup, pour it into a sieve set over a new soup pot. Discard the solids.
  5. Heat the soup back up over medium heat, and add in the milk and half and half. Increase the heat and bring to a boil.
  6. Remove the pot from the burner, and cool the soup. Strain again once the soup has cooled.
  7. Add in the heavy cream, and chill overnight. Season with additional salt if needed.
  8. Serve the soup garnished with fresh chives.
Cultivate to Plate
Renee brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant - to plating the dish with the harvests. If you have a garden question, send Renee a note via the contact page.