Potato Leek Soup
Potato Leek Soup, known as "Vichyssoise" in French cuisine, has a history deeply rooted in both French and American culinary traditions. The soup's origins are somewhat disputed, with conflicting stories adding to its mystique.
One popular tale attributes the creation of Vichyssoise to the French chef Louis Diat. Born in 1885, Diat worked at the Ritz-Carlton in New York City. Inspired by his childhood memories of a simple leek and potato soup his mother used to make in the French town of Vichy, Diat decided to recreate the dish with a twist.
In the summer of 1917, he served a chilled version of the traditional hot leek and potato soup at the Ritz-Carlton to keep his customers cool during the sweltering New York heat. This chilled version, enriched with cream, became the iconic Vichyssoise we know today.
However, another theory suggests that a similar soup existed in French cuisine long before Diat's adaptation, and he merely popularized the chilled version in the United States.
Regardless of its true origins, Potato Leek Soup or Vichyssoise has become a beloved classic, appreciated for its simple ingredients, soothing flavors, and adaptability – whether served hot on a chilly day or chilled during the warmer months. It's a testament to the timeless appeal of combining humble potatoes and delicate leeks in a bowl of comforting goodness. Adding nutmeg to Potato Leek Soup can bring a warm and aromatic touch to the dish.
ingredients
- - 3 large leeks, washed and sliced
- - 3 large potatoes, peeled and diced
- - 4 cups water
- - 1 cup milk or heavy cream
- - 2 tablespoons butter
- - 2 tablespoons olive oil
- - Salt and pepper to taste
- - 1/2 teaspoon ground nutmeg
- - Fresh chives or parsley for garnish (optional)
directions
- 1. In a large pot, heat the butter and olive oil over medium heat.
- 2. Add the sliced leeks to the pot. Cook, stirring occasionally, until the leeks are tender.
- 3. Add the diced potatoes to the pot and pour in the water. Bring the mixture to a simmer and let it cook until the potatoes are soft and easily pierced with a fork.
- 4. Using an immersion blender or transferring to a blender in batches, puree the soup until smooth and creamy.
- 5. Pour in the milk or cream, stirring to combine. Season the soup with salt, pepper, and ground nutmeg. Adjust the nutmeg amount to your preference.
- 6. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld.
- 7. Serve the Potato Leek Soup hot, garnished with fresh chives or parsley if desired.