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potato and leek soup


Vichyssoise was created in the USA by Louis Diat, the head chef of the Ritz-Carlton Hotel in New York, who was born near Vichy, so hence its name.

The recipe (inspired Diat’s mother’s leek and potato soup) combines potatoes, leeks, butter, onions, milk (although most people use chicken broth these days), and cream, and should be chilled with chopped chives sprinkled on top.

Soups, stews and casseroles

Text © Dana Facaros

Image by BocaDorada