Vichyssoise (Chilled Potato Soup)

Today is Julia Child’s birthday. She would have been 100 years old today. A gracious lady with a playful personality, Julia Child was responsible for popularizing French cuisine in America. In honor of Julia Child’s birthday, I wanted to cook something that would pay homage to one of the greatest culinary icons of our time.

However, we’re going through a heat wave right now and boy is it hot! Temperatures have been in the triple digits for the past week. No one really feels like eating anything hot in this weather, nor do I feel like slaving over a hot stove! What to do? Then it hit me! Why not make Julia’s Vichyssoise? It would be perfect for this heat wave we’re going through.

Vichyssoise is a chilled potato soup that’s super easy to make. My Mom used to make it all the time when we were growing up in the Philippines. I’m sure her original recipe came from Julia Child’s cookbook, Mastering the Art of French Cooking. My version has some tweaks and changes but it’s based on the Julia Child original. A nice cold soup for a sweltering hot summer day!

VICHYSSOISE

  • 4 cups peeled, sliced potatoes (about 2 large potatoes)
  • 4 cups sliced leeks, white part only
  • 1 1/2 quarts (6 cups) chicken broth
  • 1 tsp. salt
  • 1/2 cup whipping cream
  • salt and white pepper to taste
  • minced chives for garnish
  1. Simmer potatoes and leeks in chicken broth for 40-50 minutes.
  2. Puree soup with a blender.
  3. Stir in whipping cream.
  4. Season to taste with salt and pepper. Oversalt a bit as cold dishes lose their saltiness.
  5. Chill soup in refrigerator.
  6. Serve in chilled soup cups.
  7. Garnish with a sprinkle of minced chives.
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