Soup was one of Julia Child’s favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe.
What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.
Who Invented Vichyssoise?
While some say that the soup was created in 1859 in France by Chef Jules Gouffe, others give credit (as does Julia) to Louis Diat, a French chef who worked at the Ritz-Carlton in New York City. Diat claimed to have created the soup in the summer of 1917 as an homage to a leek and potato soup his grandmother used to make. As children, Diat and his brother would cool the soup down by stirring in cold milk. He called his creation creme vichyssoise glacee after the Vichy region near where he grew up.
Julia Child’s Vichyssoise Recipe
This vichyssoise recipe is from Mastering the Art of French Cooking, Volume I.
Ingredients
- 3 cups peeled, sliced potatoes
- 3 cups sliced white of leek
- 1-1/2 quarts chicken stock or broth
- 1/2 to 1 cup whipping cream
- Salt and white pepper, to taste
- 2 to 3 tablespoons chives, minced
Initial Thoughts
I’ve never made a classic French soup before, so I was excited to try Julia’s vichyssoise recipe. She wasn’t kidding when she said that it was simple to make. The soup barely requires a half dozen ingredients! The recipe looks easy to tweak, too. No leeks? Use onions. Prefer a vegetarian soup? Sub vegetable stock for the chicken stock. And when it comes to potatoes, any type will do. I used red potatoes, since I had an overabundance from our CSA share. But you could also use Yukon gold potatoes for a supremely rich potato soup.
Prepping the Ingredients
The biggest chore for this recipe is prepping the ingredients. That means peeling and slicing the potatoes and thinly slicing the leeks. And when it comes to leeks, you must always remember to clean them thoroughly! A good rinse will help to ensure your soup is free of dirt and grit.
Don’t miss our best cooking lessons from Julia Child.
Making the Soup
Once the vegetables are prepped, all that’s left to do is to simmer them in stock (along with a pinch of salt) until tender. Julia recommends simmering in a partially covered pot for about 40 to 50 minutes. Once the vegetables are tender, you can puree the soup using an immersion blender, or carefully transfer the soup to a high-powered pitcher blender and puree until smooth.
Since my soup pot was pretty full, I used my Vitamix blender. It took about three batches to puree all of the soup. Then all that’s left to do is season with salt and white pepper and stir in the heavy cream.
Editor’s Note: White pepper is recommended in this recipe because it blends in with the color of the soup. If all you have is black pepper, that’s perfectly fine to use.
Final Thoughts
I served the soup with a garnish of minced chives as Julia suggests. Now, I have to admit that cold soup really isn’t my favorite. But I can definitely see how it would be refreshing on a hot day. We needn’t tell Julia I served it warm, right? The soup itself is quite flavorful, despite its simple ingredient list.
Julia suggests “using your imagination to the full” if choosing additional vegetables to add to the mix. She adds, “You may find you have invented a marvelous concoction which you can keep as a secret of the house.”
Inspired by: French Bread
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
Inspired by: Cheese Souffle
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Inspired by: Cauliflower au Gratin
Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
Inspired by: Crepes Suzette
I like to serve this impressive treat at parties. The pleasant banana-orange flavor makes it wonderful for dinner or brunch. —Freda Becker, Garrettsville, Ohio
Inspired by: Salmon Mousse
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
Inspired by: Buche de Noel
If you’ve tasted a yule log sponge cake, you’ll love this version with fresh ginger and spices. The holiday stunner can be made ahead. —Lauren Knoelke, Milwaukee, Wisconsin
Inspired by: Quiche Lorraine
This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan
Inspired by: Cassoulet
Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you’re expecting guests—or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon
Inspired by: Boeuf Bourguignon
I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado
Inspired by: Chocolate Mousse
A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Inspired by: Lemon Tart
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
Inspired by: French Potato Salad
I love this recipe because it’s not your typical potato salad. There’s no mayo, so it’s perfect for outdoor picnics, plus it looks just as good as it tastes. —Holly Bauer, West Bend, Wisconsin
Inspired by: Classic French Buttercream
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
Inspired by: Chicken in White Wine
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
Inspired by: Julia's Stuffed Tomatoes
This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
Inspired by: Soup au Pistou
I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus flavor; which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. —Laurie Bock, Lynden, Washington
Inspired by: Meringue Case for Desserts
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Inspired by: Salad Nicoise
This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Inspired by: Roast Chicken with Lemon
Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
Inspired by: Homemade Mayonnaise
Pssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. —Taste of Home Test Kitchen
Inspired by: Apple Tarte Tatin
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
Inspired by: Classic Ratatouille
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Inspired by: Coq au Vin
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Inspired by: Scalloped Potatoes au Gratin
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep CookThe post This Is How to Make Vichyssoise, Julia Child’s Favorite Soup appeared first on Taste of Home.
Susan Bronson