If you look up “vichyssoise,” you’ll probably find out that it’s a classic French soup made from leeks, potatoes, and cream. But here’s a fun little fact for you—it was actually invented in the United States! Chef Louis Diat, born in France in the late 1800s, developed the recipe when he worked at the Ritz Carlton Hotel in New York. It was inspired by his mom, who used to pour cold milk into leftover potato leek soup for him after school. Isn’t that a sweet story?! Vichyssoise is usually served chilled, but this warm version is so comforting this time of year.

You certainly can! Your soup will be lighter and less rich if you opt for milk, though. I prefer to use half cream and half broth for that velvety texture. I promise it’s not too heavy! If you do go for milk, I recommend using whole milk.

Thyme adds so much herbaceous depth to this leek and garlic soup—and it’s easy to prepare! Here’s how.

Wash and Dry

Rinse the thyme sprigs under cold water and pat them completely dry with a towel.

Remove the Leaves

Hold the top of the stem and run your fingers downward against the grain—the tiny leaves will fall right off. You can also do this with a fork if you don’t like using your fingers! Just run a fork up the stem to gently dislodge the leaves. Discard the stem.

To chop, or not to chop… that is the question!
Thyme leaves are very small as-is. But if you want finer pieces, you can give them a quick chop with a sharp knife. Gather the stripped leaves into a pile on a cutting board and use a sharp chef’s knife to chop. Make sure not to over-chop!

Yep, blue cheese has a divisive flavor. You either love it or you hate it! If blue cheese isn’t your thing, you can replace it with goat cheese or ricotta. Each option changes the flavor of the soup a little bit—but all of them are delicious in their own way!