Vichyssoise was created in the early 20th century by French chef Louis Diat while he worked at the Ritz-Carlton in New York. It is a chilled leek‑and‑potato soup that became a classic of French‑American fine dining, symbolizing elegance and comfort.

Traditional vichyssoise is served cold and uses only leeks, potatoes, cream, and chicken stock. Some regional twists add herbs like chives or replace cream with milk for a lighter version, but the core ingredients remain the same.

In France, classic vichyssoise is chilled, poured into chilled bowls, and garnished with a drizzle of cold cream, chives, or a few croutons. It is often served as a starter during summer months.

Vichyssoise is commonly served at formal luncheons, holiday brunches, and upscale dinner parties as a refined starter, especially during warm weather when a chilled soup is refreshing.

This version keeps the classic leeks‑and‑potatoes base but adds rendered salami for a richer, meat‑forward flavor, echoing French rustic soups that incorporate cured meats for depth, similar to soupe à l'oignon with bacon.

Authentic vichyssoise uses leeks, starchy potatoes (like Russet), chicken stock, heavy cream, and butter. Acceptable substitutes include waxy potatoes for texture, vegetable stock for a vegetarian version, or half‑and‑half instead of full cream.

Pair it with a simple green salad dressed with vinaigrette, a crusty baguette, or a classic French tartine. For a fuller meal, serve alongside coq au vin or a roasted chicken.

The addition of rendered hard salami introduces a smoky, salty depth that is not present in the traditional, delicate vichyssoise. The partial puree keeps texture contrast, offering both creamy broth and hearty bites.

Common errors include over‑cooking the cream (which causes curdling), under‑rendering the salami (resulting in a bland base), and pureeing the soup completely, which eliminates the desired chunky texture.

Partial pureeing creates a velvety base while preserving larger pieces of leeks, potatoes, and salami for texture. Fully blended soup would lose the comforting bite that makes this version stand out.

Yes, the soup can be made a day ahead. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of stock if it has thickened, and stir in fresh cream just before serving.

The YouTube channel Adam Ragusea focuses on approachable, science‑based cooking tutorials that blend culinary technique with food science, often featuring comfort‑food recipes and thorough explanations.

Adam Ragusea emphasizes practical home‑cooking adaptations and explains the why behind each step, rather than strictly adhering to classic French techniques. He often adds personal twists, like using salami in a vichyssoise, to make recipes more accessible.