Julia Child was a culinary icon who introduced French cooking to American households. From her Mastering the Art of French Cooking cookbook to her charming television presence, she transformed the way people thought about food. Among her many beloved recipes, one soup stood out as her absolute favorite—Vichyssoise, a rich and creamy leek and potato soup traditionally served cold.
But what made Vichyssoise so special to Julia? Was it the silky texture, the simple yet refined ingredients, or the fact that it embodies the elegance of classic French cuisine? In this article, we’ll uncover the history, preparation, and significance of this dish while exploring Julia Child’s love for soups.
Let’s dive into the world of Julia Child’s favorite soup and discover why Vichyssoise remains a timeless culinary delight.
Interdiction:
Julia Child’s Passion for Soup
Julia Child wasn’t just a chef—she was a culinary trailblazer. She revolutionized home cooking in the U.S. by bringing French techniques and flavors into everyday kitchens. Her love for cooking wasn’t just about food; it was about the art, culture, and joy of eating.
One of the cornerstones of French cuisine is soup, and Julia embraced it wholeheartedly. Whether it was a hearty French onion soup, a rustic Potage Parmentier, or her beloved Vichyssoise, she believed in the power of a well-crafted, flavorful broth to elevate a meal.
The Role of Soups in Julia Child’s Cooking Repertoire
Julia’s approach to soup was both practical and artistic. She often started meals with a light yet flavorful broth, setting the stage for the rich, indulgent main courses to follow. Her appreciation for soups with depth, texture, and complexity made them a frequent feature in her cooking.
Interestingly, Julia’s first televised episode of The French Chef featured a soup—her classic Potage Parmentier (Potato and Leek Soup). This humble dish was a precursor to her favorite Vichyssoise, which shares the same foundational ingredients.
Why Vichyssoise Became Julia Child’s Favorite Soup
So, what was Julia Child’s favorite soup? Hands down, it was Vichyssoise. She described it as a delightfully smooth, comforting, and elegant soup that was both simple and luxurious.
What set Vichyssoise apart for Julia was:
- Its velvety texture, achieved by blending leeks and potatoes to perfection.
- Its versatility, as it could be served cold in summer or warm in winter.
- Its delicate balance of flavors, where butter, cream, and vegetables melded seamlessly.
She once said that Vichyssoise “tasted good and smelled good,” and for her, that was enough to make it a favorite.
With this deep appreciation for soups, it’s no wonder that Vichyssoise held a special place in Julia Child’s heart and kitchen.
What Is Vichyssoise? A French Classic
The Origins of Vichyssoise: A Chilled Leek and Potato Soup
If you’ve ever wondered, what was Julia Child’s favorite soup?, the answer is Vichyssoise—a luxurious, velvety potato and leek soup that is served chilled. This French-American dish has a fascinating history that makes it stand out among classic soups.
While many assume Vichyssoise is a purely French creation, the story behind it is a bit more complex. The traditional French version, known as Potage Parmentier, is served warm. However, the cold variation—what we now call Vichyssoise—was reportedly popularized in America by French chef Louis Diat at the Ritz-Carlton in New York. He named the dish after Vichy, a town in France, where he grew up.
Julia Child embraced this elegant soup, often preparing it in her kitchen and featuring it in her cookbooks. She appreciated its simple yet refined ingredients, which allowed the delicate flavors to shine.
Julia Child’s Unique Take on Vichyssoise
Unlike traditional French Potage Parmentier, Julia’s version of Vichyssoise had a few signature touches:
- She used a generous amount of butter and cream to achieve a silky texture.
- She recommended straining the soup for extra smoothness.
- She emphasized serving it chilled, which made it perfect for warm weather.
Julia once described Vichyssoise as a “soup that tastes good and smells good”—a testament to her belief that food should be both delicious and comforting.
How Vichyssoise Differs from Potage Parmentier
Though both soups share a potato and leek base, there are key differences:
- Vichyssoise is served cold, while Potage Parmentier is typically served hot.
- Vichyssoise is blended and strained to be ultra-smooth, while Potage Parmentier has a slightly chunkier texture.
- Vichyssoise includes heavy cream, while Potage Parmentier often relies on milk or broth.
Julia Child adored both versions, but Vichyssoise held a special place in her heart.
Julia Child’s Vichyssoise Recipe – A Step-by-Step Guide
The Simple Yet Elegant Ingredients of Vichyssoise
One of the reasons Vichyssoise became Julia Child’s favorite soup was its simplicity. With just a handful of ingredients, she created a dish that was both rich and refreshing. Here’s what you’ll need:
Ingredients:
- 4 leeks (white and light green parts only), chopped
- 2 large potatoes, peeled and diced
- 4 cups chicken stock (or vegetable broth)
- 1 cup heavy cream
- 2 tbsp unsalted butter
- Salt and white pepper, to taste
- Fresh chives, for garnish
This combination of ingredients creates a balanced, creamy, and mildly sweet soup that Julia loved to make.
How to Make Vichyssoise the Julia Child Way
Julia’s recipe follows a few essential steps to achieve the signature smooth, delicate texture:
- Sauté the leeks – In a large pot, melt the butter over medium heat. Add chopped leeks and cook until soft, but not browned.
- Simmer with potatoes – Add diced potatoes and chicken stock. Let simmer for 30 minutes, until the potatoes are completely soft.
- Blend the soup – Remove from heat and blend the mixture until silky smooth. Julia recommended straining it for extra refinement.
- Stir in cream – Once cooled, add the heavy cream and mix well. Adjust seasoning with salt and white pepper.
- Chill before serving – Transfer the soup to a bowl and refrigerate for at least 4 hours before serving.
- Garnish and enjoy – Serve chilled, topped with fresh chives for added flavor.
Tips for Perfecting the Texture and Flavor
- Use white pepper instead of black pepper for a more delicate taste.
- For an extra smooth finish, strain the soup through a fine-mesh sieve.
- If you prefer a warm version, simply serve the soup without chilling—it becomes Potage Parmentier!
Julia’s method ensures that Vichyssoise remains light, flavorful, and irresistibly creamy. No wonder it was her go-to soup!
Nutritional and Culinary Benefits of Vichyssoise
Why Julia Child Loved This Soup for Its Flavor and Elegance
Julia Child was known for her love of rich, flavorful French cuisine, but she also valued simplicity. So, what was Julia Child’s favorite soup? It was Vichyssoise, and one of the reasons she adored it was its balanced blend of elegance and comfort.
This chilled potato and leek soup is creamy, light, and refreshing, making it ideal for warm weather. Unlike heavier French soups like French Onion Soup, Vichyssoise delivers a delicate and refined taste without overwhelming the palate.
Beyond its taste and texture, Vichyssoise was a dish Julia loved to prepare for guests because it could be made ahead of time and served cold. Its smooth consistency and luxurious feel make it a standout soup that remains a staple in French cuisine today.
Health Benefits of Leeks and Potatoes
While Vichyssoise is undeniably indulgent, its core ingredients provide a variety of health benefits:
- Leeks – These mild, onion-like vegetables are packed with antioxidants, fiber, and vitamin K, which support heart health and digestion.
- Potatoes – A great source of potassium, vitamin C, and fiber, potatoes help with energy production and satiety.
- Chicken or Vegetable Stock – When made with homemade broth, Vichyssoise provides essential minerals and nutrients.
Though Julia Child’s version includes heavy cream and butter, lighter adaptations use Greek yogurt or half-and-half for a healthier twist.
Can Vichyssoise Be Adapted for a Healthier Version?
Yes! If you love the silky, comforting nature of Vichyssoise but prefer a health-conscious approach, here are some easy swaps:
- Use low-fat milk or coconut milk instead of heavy cream.
- Reduce butter and add a drizzle of olive oil for richness.
- Replace chicken stock with vegetable broth for a vegetarian version.
Julia Child may have enjoyed Vichyssoise in its classic form, but modern adaptations allow you to enjoy the same delicious flavors with fewer calories.
Other Julia Child Signature Soups and Dishes
French Onion Soup – Another Classic from Julia’s Cookbook
While Vichyssoise may have been Julia Child’s favorite soup, she was also famous for her French Onion Soup. This deeply flavorful, caramelized onion-based soup is a must-try for any fan of traditional French cuisine.
Made with slow-cooked onions, rich beef broth, and toasted bread topped with melted Gruyère cheese, French Onion Soup is the ultimate comfort food. Julia’s version, found in Mastering the Art of French Cooking, remains one of the most beloved interpretations of this dish.
Potage Parmentier – The Warm Version of Vichyssoise
Before Vichyssoise became Julia Child’s go-to cold soup, she frequently made Potage Parmentier, a warm, creamy potato and leek soup. This dish uses nearly the same ingredients but is served hot, making it a perfect choice for winter months.
Fun fact: Julia’s first-ever episode of The French Chef featured Potage Parmentier, proving just how important this humble yet refined dish was in her repertoire.
Julia Child’s Favorite Recipes Beyond Soup
Although Vichyssoise and French Onion Soup were among Julia’s favorite soups, she was also renowned for other French classics. Some of her most famous dishes include:
- Boeuf Bourguignon – A slow-cooked French beef stew braised in red wine.
- Coq au Vin – A dish of chicken simmered in wine, mushrooms, and onions.
- Quiche Lorraine – A rich, savory tart filled with eggs, cream, and bacon.
Julia’s passion for French cooking extended far beyond soup. She believed in teaching home cooks how to embrace bold flavors, proper techniques, and a love for quality ingredients.
Would you like to explore more French-inspired recipes? Check out other classic dishes on HandMakeRecipes for inspiration!
The Legacy of Julia Child’s Vichyssoise
Julia Child didn’t just cook—she inspired generations to embrace French cuisine with confidence and enthusiasm. Through her cookbooks and television shows, she demystified classic French dishes, making them accessible to home cooks. And when it came to soups, she had a special affection for them.
So, what was Julia Child’s favorite soup? Without a doubt, it was Vichyssoise, the smooth and elegant potato and leek soup that she often prepared and spoke about with fondness. Her influence helped introduce this chilled French soup to American households, where it became a beloved classic.
Beyond Vichyssoise, Julia Child played a major role in popularizing other French soups, such as French Onion Soup and Potage Parmentier. Thanks to her detailed, engaging instructions, these dishes became staples for home cooks who wanted to bring a taste of France into their kitchens.
Vichyssoise in Modern Restaurants and Home Kitchens
Even today, Vichyssoise remains a refined yet simple soup that appears in fine dining menus and home kitchens alike. Many chefs and food lovers continue to prepare Julia Child’s version, appreciating its silky texture and delicate flavors.
Although some modern variations use Greek yogurt, coconut milk, or even plant-based cream, the essence of Vichyssoise remains the same: a beautifully blended potato and leek soup that’s both refreshing and comforting.
Julia’s love for this dish ensures that it continues to hold a special place in the world of French cooking.
FAQs – What People Also Ask About Julia Child and Her Favorite Soup
1. What were Julia Child’s signature dishes?
Julia Child had many famous dishes, but some of her most iconic include:
- Boeuf Bourguignon – A rich, slow-cooked beef stew in red wine.
- Coq au Vin – A traditional French chicken dish simmered in wine.
- French Onion Soup – A deeply flavorful soup with caramelized onions and melted cheese.
- Vichyssoise – Her favorite soup, a creamy cold potato and leek soup.
2. What was Julia Child’s favorite recipe of all time?
Julia never named a single favorite recipe, but she was deeply passionate about French classics. However, she frequently spoke about her love for Vichyssoise, Boeuf Bourguignon, and Roast Chicken.
3. What is Julia Child’s 3-ingredient potato soup?
Julia’s simple Potage Parmentier (the warm version of Vichyssoise) is made with:
- Leeks
- Potatoes
- Water or stock
This minimalist soup proves that even the simplest ingredients can create a delicious, comforting dish.
4. What did Julia Child eat for breakfast?
Julia kept her breakfasts simple yet satisfying. She often enjoyed:
- Soft-boiled eggs with toast
- Fresh fruit
- A classic French omelet
She believed in starting the day with something wholesome, which fueled her long days in the kitchen.
Print
Potage Parmentier
- Total Time: 40 minutes
- Yield: 4 servings
Description
Potage Parmentier is a classic French potato and leek soup with a creamy, comforting texture and delicate flavor.
Ingredients
- 3 large leeks, white and light green parts only, sliced
- 4 large potatoes, peeled and diced
- 4 cups water or chicken broth
- 1 tsp salt
- ½ cup heavy cream or whole milk
- 2 tbsp unsalted butter
- Fresh chives or parsley for garnish
- Black pepper to taste
Instructions
- In a large pot, combine leeks, potatoes, water (or broth), and salt.
- Bring to a boil, then reduce heat and simmer for 30 minutes until vegetables are tender.
- Use an immersion blender or regular blender to purée the soup until smooth.
- Stir in heavy cream and butter for extra richness.
- Season with black pepper to taste.
- Serve warm, garnished with fresh chives or parsley.
Notes
- For a lighter version, use milk instead of cream.
- A dollop of sour cream adds extra tang.
- Can be served warm or chilled as Vichyssoise.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: potato leek soup, French soup, Julia Child soup, creamy soup, easy soup recipe