Served cold on a warm evening, this soup originated in New York City at the Ritz-Carlton, by French chef Louis Diat, who named the soup after his local town.
This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper. - 13 Aug 2006 (Review from Allrecipes US | Canada)
ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fattening and less enticing. It was good. But prior it was exquisite. So next time, I'm adding the half and half a quarter cup at a time. Also, bacon bits and chives on top and with less cream a dollup of sour cream. Just like in baked potatoes! And who knows, may even serve warm instead of chilled. I'm out of control! - 16 Jul 2006 (Review from Allrecipes US | Canada)
try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories! - 19 Apr 2006 (Review from Allrecipes US | Canada)