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Credit: Louis Diat, Ritz Carlton, NY

From the Chef

John J. Griffin, CEC, CEPC

“Louis Diat was one of New York’s most famous Chefs. He was Head Chef at the Ritz Carlton from when Auguste Escoffier opened the hotel in 1927, until the mid 1950’s. His reputation was worldwide, and his recipes are famous. These include Vichyssoise, his adaptation of an old farm recipe, and Carpetbagger Steak, a sirloin stuffed with fresh oysters. This soup, although seemingly simple, is complex and needs to be created just right for the perfect taste and texture.”


2 bunches Leeks
2 each Onions
4 oz Unsalted Butter
4 each Russet Potatoes
2 cups Water
2 cup Whole Milk
2 cups Light Cream
1 oz Rock Hedge Fresh Chives


Trim the leeks removing the greenery.

Cut each leek in half lengthwise then chop. Rinse the chopped leeks well.

Peel and cube the potatoes.

Finely slice the white part of the leeks and the onion, and brown very lightly in the sweet butter, then add the potatoes, also sliced finely. Add water or broth and salt. Boil from 25 to 40 minutes.

Crush and rub through a fine strainer. Return to fire and add 2 cups of milk and 2 cups of medium cream. Season to taste and bring to a boil. Cool and then rub through a very fine strainer.

When soup is cold, add the heavy cream. Chill thoroughly before serving. Finely chopped chives may be added when serving.

Note: I have made outstanding dishes made from this recipe using the addition of Asparagus, Watercress, Cucumber or Broccoli.


8 servings


Soup, Vegetarian

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Association of Nutrition & Foodservice Professionals