Nana’s Vichyssoise Soup

Ever tasted a chilled bowl of pure comfort? This delicious soup is a concoction of potatoes, onions, and the silky richness of cream. That’s Vichyssoise—a chilled soup that’s both comforting and refreshing, perfect for those warmer days.

When I asked my mom to handwrite her recipes in a bound book a few years back, little did I know it would become one of the best decisions I’ve ever made. Among these treasured family recipes is her recipe for Vichyssoise, a cherished dish passed down from my grandmother. In her honor, I’d love to share it with you.

WHAT IS VICHYSSOISE?

After researching this recipe and its origin for you, I was very surprised to discover that Vichyssoise originates from France. I have spent the last 55 years on this planet thinking it was of German decent. Well, as they say, you learn something new everyday. Apparently it was introduced to Americans by French chef Louis Diat at the Ritz-Carlton in New York in the summer of 1917, to help keep patrons cool.

In the simpliest of definitions, Vichyssoise is a cold potato soup and I’ll never forget the story of my husbands first encounter with it as a starter course at a wedding when he asked the waiter to take it back because “his soup was cold”!

In the traditional French version, cooks use leeks, fresh cubed potatoes, and vegetable broth, and then strain the mixture through a sieve. My family recipe does not use leeks, but onions, canned potatoes and chicken broth. I don’t know how different the taste and texture is but what I can say is this is absolutely divine!

How my family makes Vichyssoise:

This soup is super simple to make.

1. To make the Vichyssoise soup, start by blending all the ingredients except the milk and cream until smooth.
2. Then, transfer the mixture to a saucepan and add the milk.
3. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
4. Once simmered, allow the soup to cool completely before stirring in the heavy cream. Refrigerate the soup overnight to enhance the flavors.
5. Serve chilled and garnish with dried chives or parsley flakes.

I really hope you give this soup a try, especially if you are a fan of potato soup and please don’t forget to top it with chives!

MORE FRENCH SOUPS (NOT GERMAN) YOU MAY LIKE:

1. French Onion Soup: A hearty broth loaded with caramelized onions and topped with a crusty bread and melted cheese.
2. Cream of Mushroom Soup: Creamy and indulgent, this soup combines earthy mushrooms with a rich and velvety broth.
3. Crab Bisque: Luxuriously rich and creamy, this soup showcases the delicate flavor of crab in every spoonful.

NANA’S VICHYSSOISE SOUP
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