Potato and Leek Soup

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No French classic is without its historical background of royals! History has it that King Louis XV of France (1710-1774) accidentally invented a version of today’s Vichyssoise Soup. How? He was always worried that someone was trying to poison him and demanded that a number of servants taste his food before he ate it. King Louis’ favorite recipe for potato soup was often passed from one servant to another that the time it finally reached the King, it was cold. So he decided that he preferred the soup that way!

When did leeks come into the picture? 

A recipe for Potato and Leek Soup appears in Jules Gouffe’s 1869 Royal Cookery Book.

In 1903, there is a recipe in Escoffier’s Guide Culinaire for Puree Parmentier, a French-style cream of leek and potato soup. Both were served hot. 

Vichyssoise is generally accepted as being created by Chef Louis Diat (1885-1957), who worked at Ritz Hotels in Paris and New York. While chef of New York’s Ritz Carlton, he created the cold leek and potato soup known as Vichyssoise. In the days before air conditioning. He said, “In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make . I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was.  I resolved to make something of the sort for the patrons of the Ritz.” 

And as always, the secret of the trade always goes straight back mothers!

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Vichyssoise (Potato and Leek Soup)

Yield: 6

Author: Yasmeen's Kitchen Diary

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 600 g (2 cups) leeks
• 4 yellow (600 g) potatoes
• 4 tablespoon (57 g) butter
• 4 cups (1 L) chicken stock
• Bay leaf
• 1 garlic clove
• Parsley stems
• Thyme
• 1 cup (230 g) heavy cream
• ½ cup (120 g) crème fraîche or sour cream

Instructions

1. Wash leeks properly, getting in between each layer to remove any possible dirt, and cut the white parts of the leeks. We will not be using the green parts for the soup as they tend to be tougher to blend.
2. Peel and dice the potatoes into equal sizes. Having equal sizes helps the potatoes to cook evenly.
3. In a pot, melt 4 tablespoons of butter.
4. Add the leeks and sauté for 30-40 minutes until they are extremely softened – almost paste-like.
5. When the leeks are done, add diced potatoes along with 1 L of chicken stock (or vegetable stock for a vegetarian soup)
6. Season well with salt and pepper.
7. Add bouqet garni (bay leafs, 1 garlic clove, parsley stems, and thyme).
8. Simmer until the potatoes are fork tender.
9. Remove bay leafs and blend the soup until it’s nice and smooth.
10. Add 250 ml (1 cup) heavy cream and stir.
11. Add 120 g (½ cup) créme fraîche (or sour cream).
12. Spoon into bowls and serve hot with croutons.

Nutrition Facts

Calories

476.55

Fat (grams)

32.58

Sat. Fat (grams)

19.80

Carbs (grams)

39.48

Fiber (grams)

3.59

Net carbs

35.89

Sugar (grams)

7.63

Protein (grams)

9.44

Sodium (milligrams)

352.93

Cholesterol (grams)

94.34

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french cuisine, soup, easy recipe

Soups

French

Bon appétit!