Vichyssoise ( Hot or Cold Leek and Potato Soup)
Who doesn’t love a good soup on a cold day? This Leek and Potato soup, also known as Vichyssoise, is perfect for those chilly days. It can be served hot or cold, making it the perfect appetizer or main course. So why not give it a try? You might just find yourself hooked!
A comforting original retro Leek and Potato winter soup that is vegetarian and great for the whole family.
WHY IS IT CALLED VICHYSSOISE?
Vichyssoise is a cold soup made of puréed leeks, onions, potatoes, cream, and chicken stock that was invented in America in 1917 and named after the French town of Vichy—long before Vichy would become the seat of France’s Nazi collaborationist government.
WHO CREATED VICHYSSOISE?
The French Chef Louis Diat was the creator of this soup. In an interview with The New Yorker, Diat affirmed he had been invented the Vichyssoise in 1917 when he used to be the Chef of the Ritz-Carlton in New York.
DOES LEEK AND POTATO SOUP (VICHYSSOISE) FREEZE WELL?
Yes, once cooked and chilled, you can freeze your lovely soup. Use freezable liquid bags. They are great for freezing soups. Just defrost on the day you want to eat it.
WHY IS VICHYSSOISE SERVED COLD?
According to Wikipedia, the origins of the name Vichyssoise are a subject of debate among culinary historians; one version of the story is that Louis XV of France was afraid of being poisoned and had so many servants taste the potato leek soup that, by the time he tried it, the soup was cold, and since he enjoyed it that way it became a cold soup.
HOW LONG DOES LEEK AND POTATO SOUP LAST IN THE FRIDGE?
Seal your soup in a good container, and it will last 3-4 days.
If you love soup, try my Easy Vegan Cream Of Tomato And Red Pepper Soup!
Ingredients for Leek and Potato Soup
You will need:
- 2Â Leeks
- 30 g Butter or Veg block
- 1 Onion Thinly sliced
- 230 g Potatoes Diced
- 350 ml Chicken or Veggie Stock
- Pinch of Salt
- 1 tsp Ground Black Pepper
- 6 tbsp Single Cream or Coconut Cream
How to make Vichyssiose (leek and potato soup)
- Thinly slice the leeks
- Melt the butter in a saucepan and add the leek and onion. Fry gently until soft but not coloured.
- Add the potatoes and stick, season to taste and bring to a boil.
- Cover and simmer gently for about 30 minutes until the vegetables are tender.
- Cool slightly, liquidise the soup and return to the pan. Stir the cream gradually into the soup and reheat gently but not boiling. Add more seasoning if needed.
- Eat hot or allow to cool, then chill thoroughly.
- Add nuts of choice to garnish.
VICHYSSOISE (HOT OR COLD LEEK & POTATO SOUP)
Ingredients Â
- 2 Leeks
- 30 g Butter or Veg block
- 1 Onion (Thinly sliced)
- 230 g Potatoes (Diced)
- 350 ml Chicken or Veggie Stock
- Pinch of Salt
- 1 tsp Ground Black Pepper
- 6 tbsp Single Cream or Coconut Cream
InstructionsÂ
- Thinly slice the leeks
- Melt the butter in a saucepan and add the leek and onion. Fry gently until soft but not coloured.
- Add the potatoes and stick, season to taste and bring to the boil.
- Cover and simmer gently for about 30 minutes until the vegetables are tender.
- Cool slightly, liquidise the soup and return to pan. Stir the cream gradually into the soup and rehet gently but not boiling. Add more seasoning if needed.
- Eat hot or allow to cool, then chill thoroughly.
- Add nuts of choice to garnish.
