Some debate goes on about the origin of vicchysoise but I think its really about who popularized it. My Mother said she had that soup all the while growing up. Daughter to Polish immigrants, I think she was as far from French cuisine as you can get. The only difference between the kind of potato soup she was raised on and this one, is temperature. She said her family and the farm hands would eat the hot soup in the summer sitting under a very large tree outback. They would cool off from the evaporation process of sweating from eating hot soup on a summer day.
New Age Vichyssoise
This recipe depends on a nice broth to make it super tastey.
1 head of cauliflower, broken up into pieces
2 quarts of some amazing broth, like some rich turkey broth
2 leeks or 1 onion, minced
2 cloves of garlic minced
1 cup of milk, the creamier the better
1 tablespoon butter
1 tablespoon oil
s and p to taste
Chopped leeks or onion. Saute leeks in oil/butter mix in a large soup pot. When translucent add stock and cauliflower. Chop potatoes and add to the mix. Mince garlic and add this as well. Season with salt and pepper to taste. Blend with an immersion blender or a regular blender. Add in milk. Do not boil.