Soup on a hot day? YES! Vichyssoise is a creamy, chilled soup made from potatoes, onions, and leeks, perfect for warm summer days. Traditional vichyssoise is loaded with cream, and while delicious, we’ve adapted a lighter version from Simply Recipes for you below.
In this recipe, we used an immersion blender, but if you don’t have one, you can also use a regular blender. As you’ll be working with hot contents, be careful to work in batches, filling the blender no more than ⅓, and hold the top of the blender down while blending.
4 Tbsp butter
4-5 cups sliced leeks (about 4 large leeks), white and light green parts only, cleaned
1 yellow onion, chopped
2-3 Yukon Gold potatoes, peeled and cut into small cubes
6 cups chicken stock (Vegetable stock or water can be replaced to make this vegetarian. If using just water, add salt to taste.)
½ cup sour cream
½ cup heavy cream
Pinch of nutmeg
Chopped fresh chives for garnish
This soup is served best just below room temperature and not too chilled, so we recommend pulling it out of the fridge a few minutes before serving, allowing it to warm slightly. Garnish with chopped chives and serve in chilled bowls.