Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.
The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation". Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention.
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