How to make Vichyssoise | Recipes through the Decades 1910s

Vichyssoise was invented in America by the French Chef Louis Diat in 1917 to celebrate the opening of the Ritz-Carlton Hotel in New York. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up. Watch how easy it is to make!
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VICHYSSOISE
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Serves 6-8 people

Ingredients:
3 cups peeled, sliced potatoes
3 cups sliced white of leek
1 1/2 quarts of white stock, chicken stock, or canned chicken broth
1/2 to 1 cup whipping cream
Salt and white pepper
2 to 3 Tablespoons minced chives (for topping)
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