So I was talking on the phone with my Grandma yesterday and I told her I was making Vichyssoise. Her response was, “Isn’t that cold potato soup?” Yes. It is. I promise it tastes delicious. This is a refreshing, savory soup for a hot day. Be sure to make it well ahead, even the day before, to allow it time to get nice and cold.
- 3 C. yellow potatoes, peeled and thinly sliced
- 3 C. leeks, white and light green parts, thinly sliced
- 6 C. chicken or vegetable broth
- salt and pepper to taste
- 10-12 leaves of fresh basil
- 1/2 C. cream or half and half
- chives for garnish
Put the potatoes and leeks in a large stockpot. Cover with broth and bring to a simmer. Simmer until the potatoes are tender, about 10 minutes. Add salt and pepper to taste. Add the basil leaves and cream. Puree with an immersion blender. Strain through a fine mesh sieve. You may have to press the solids through the sieve, but don’t skip this step- you want velvety-smooth texture here. Chill thoroughly and serve in chilled bowls with the chives for garnish.