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It’s another National Day — today for a potato and leek (among other things) soup with a French name. National Vichyssoise Day!

This soup is customarily served cold during the summer months. However, it can be served warm as well.

History debates the origin of this soup. Many believe that it was created in 1917 by Chef Louis Diat in New York City. He would make a hot potato soup and add milk to it to cool it down. Others trace it back to King Louis XV’s court. The story is that the king wanted potato soup but worried about people poisoning his food. The servants had to taste it and by the time it got to him, it was cold. He liked it that way — and there you go. Either way, the soup itself is pretty tasty!

Remember to be careful when using the blender —

Tip: When blending hot liquids, don’t fill the blender more than 1/3 full and make sure the top is properly vented to prevent exploding.

Vichyssoise

A lovely cold (or hot) soup

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Side Dish

Servings

Ingredients

3 T. unsalted butter
3 T. extra virgin olive oil
1-2 large cloves garlic finely minced
3 large leeks white and very light green parts only
Sea salt and black pepper to taste
4 c. Yukon Gold potatoes peeled and diced (approximately 4-5 medium potatoes)
2 c. chicken broth preferably organic
2/3 c. sour cream
1/3 c. heavy cream
3 T. fresh chives finely chopped

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Instructions

Directions:
Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Remove skillet from heat and cool for several minutes. Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.
Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.
Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.
Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.
Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.
To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy!