Vichyssoise sounds refined, but its roots are really quite humble.
Why This Recipe Works
High-starch russet potatoes fell apart during the cooking process and helped promote the smooth texture we wanted for our potato-leek soup recipe. Tasters preferred a combination of onions and leeks in the potato-leek soup recipe, with the leeks in the forefront to keep the onions from overpowering the other flavors in the soup. We found that we could omit the flour we used in our hot potato-leek soup—cream is enough to thicken the chilled version. For the ultimate smoothness, we found it necessary to pour the pureed soup through a fine-mesh strainer.