There are thick soups and then there are creamy, thick soups. One of the finest examples is the mysterious marvel known as Vichyssoise. This food is highly popular in Europe and America for its thick, creamy consistency and infusion of potato and leek flavors. Throw on some garnish and you have a perfectly beautiful course to throw on any menu or to try with some friends and family back home.

Traditionally, Vichyssoise is served cold but can also be reheated and served hot for those who prefer their soups that way. It's also one of the most mysterious soups to come out of a kitchen due to an unsolved history. Today's recipe will shed some light on this food item.

A murky background

While Vichyssoise is one of the most popular soups to serve, the real challenge is nailing down its origin. There is a debate on whether it really got its start in France or in America. Louis Diat, a famous French chef, was coined as the one who brought this sensation from his hometown of Vichi to a New York kitchen during the 1950's.

However, some American historians disagree with this, citing that it actually started in their country.

On the bright side, Vichyssoise is one of the simplest soups for anyone to pull off in a kitchen. A basic formula for the soup consists of leeks, potatoes, chicken stock/broth, cream and spices. Sometimes, aromatics like onions are thrown in but aren't completely necessary. As for garnishes, these are often in the form of chopped chives. Today's recipe will walk anyone through this process in no time.

The creamiest soup recipe

Ingredients:

  • Two tbsp unsalted butter
  • One small onion, sliced
  • Three leeks, roughly chopped
  • Two large potatoes, peeled
  • Four cups chicken broth
  • One bay leaf
  • Salt and pepper to taste
  • Two tbs chives, chopped
  • One fourth cup heavy cream

Directions:

  1. Melt the butter in a saucepan over low heat. Slice and chop the onions and leeks. Slowly fry them in the saucepan for 10 minutes or until the leeks are soft.
  2. Peel and slice the potatoes. Add them to the saucepan and cover for 10-12 minutes.
  3. Add the broth and bay leaf to the saucepan and stir everything together. Bring to a boil, then simmer while covered for 30 minutes.
  4. Remove the bay leaf and puree the soup in a blender or food processor. Remove and set to cool.
  5. Season with salt and pepper. Seal and refrigerate to serve cold or reheat to serve hot. Combine the Vichyssoise with heavy cream and garnish with chopped chives when it's time to serve.

Serves four.