How to make it

  • On a low heat, saute leeks, onion, and celery; cook until tender. Do NOT brown.
  • Add sauteed vegetables to stock along with potatoes; bring to a boil then reduce heat and simmer until potatoes are soft.
  • Press through sieve or blend in a processor. Cool. Add cream to soup, salt and pepper then chill the soup thoroughly.
  • Top each serving with sprinkling of chopped chives.
  • Note: This soup was created by Louis Diat, chef at the Ritz-Carlton in New York, to commemorator the opening of their summer roof garden restaurant. Although, he created this soup in America; he named the soup for his hometown, Vichy, in France.

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    " It was excellent "
    mystic_river1 ate it and said...
    Loved it since I was a kid!!!! TY
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