How to Make Vichyssoise 4 Ways

Did you know that some say this soup originated with Julia Child, while others say it was in France. I mean the name kinda refers to France, otherwise I would think it would be called Potato Leek Soup. Even though it is traditionally served cold, you can have it hot also. Serves 4

Original Ingredients:
2 tablespoons butter
1 leek, rinsed and sliced + extra slices for garnish
13 1/2 oz can of chicken broth
1 lb potatoes, peeled and cut into chunks
1 1/2 cups skim milk
1/8 teaspoon nutmeg
Cayenne pepper, to taste (optional)

Directions:

Melt the butter in a medium size Dutch Oven over medium heat. Add the leeks and sauté until soft. Add the chicken broth; bring to boil then add the potato chunks. Cover; simmer 20 minutes or until potatoes are tender.

Place 1/2 of the soup in a blender with 1/2 of the skim milk. Cover and blend until smooth. Repeat for other half. Return the soup to the Dutch Oven and stir in the nutmeg and cayenne pepper (if using). Heat until warm. Serve warm or chill if serving cold. Garnish with extra leek slices. Yum Yum!

Carrot Ingredients:
Same as original except
3 medium carrots, peeled and chopped + 1 small carrot peeled and grated for garnish
Replace leek with 6 scallions, chopped
Replace cayenne pepper with 1/8 teaspoon white pepper
Reduce potatoes to 2 medium, peeled and chopped
Salt, to taste

Directions:

Combine potatoes, 3 chopped carrots, scallions and chicken broth in a Dutch Oven. Heat to boil then reduce to simmer 20 minutes or until vegetables are tender. Cool slightly. Transfer to a blender, 1/2 at a time. Transfer to a bowl add the nutmeg, pepper, cream and salt, to taste. Refrigerate until cold. To serve garnish with grated raw carrot. Yum Yum!

Sweet Potato Ingredients:
Same as the original except
1 medium sweet potato, peeled and chopped
Reduce potatoes to 2, peeled and chopped
Salt and white pepper, to taste (no cayenne)
Add 1 cup apple juice
No nutmeg
Replace skim milk with 2 1/2 cups half and half

Directions:

In a Dutch Oven melt the butter over medium heat then add the leek and cook until tender. Add in the chicken broth, potatoes, sweet potatoes, apple juice, salt and white pepper; bring to boil then reduce to simmer for 10-15 minutes or until potatoes are tender. Cool slightly. Transfer to a blender or food processor and pulse until smooth, 1/2 of the soup at a time. Transfer to a bowl then add the cream. Serve warm or chill for 4 hours. Serve with a crispy slice of sweet potato and peeled leek (optional). Yum Yum!

Corn Ingredients:
Same as original except
1 tablespoon olive oil, plus more for drizzling
Reduce to 1 medium potato, peeled and diced
3 ears grilled or boiled corn, sliced from the cob (save some for garnish)
4 cups chicken stock instead of broth 
1 sprig thyme
Only 1 tablespoon heavy cream
coarse sea salt and freshly ground white pepper, to taste 
No nutmeg chives, for garnish

Directions:
Heat butter and oil in a medium pot over medium-low heat. Add leek. Cook until translucent and soft but not brown, about 10 minutes. Add potato, chicken stock, and thyme sprig; bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 minutes. Remove thyme sprig. Add two-thirds of the corn, reserving the rest for garnish. Cool slightly.

Using a food processor or blender, purée the soup until smooth. Stir in cream and season with salt and pepper. If desired, strain the soup through a fine-mesh sieve. Chill for at least 2 hours. To serve, drizzle with olive oil and garnish with remaining corn and chives. Yum Yum!