A fancy name for a simple soup. This soup exemplifies the way we market food to make it sound more attractive than it already is. Chilled potato soup is a delicious creamy sauce. It’s a potato and leek soup, made with chicken broth and a little cream. The soup is very easy to make, you just have to rely on a good blender. What makes or breaks a chilled soup is how creamy it is. This takes a blend and fine strain through a mesh sieve. That’s it! Let’s make soup in the summer!

Let’s start by saying potato soup is good 365 days of the year. Creamy soups always have a place on the table no matter what season. You can serve this soup warmed, hot, or cold. It’s thee most versatile soup.

When it comes to cooking this, you must keep an eye on your browning process. As much as we make sure to remove ALL the green from the leek, you need to make sure these ingredients don’t brown too much. A potato soup relies on it’s opaque white color. Any unnecessary brown or green will show up in the final recipe.

Once the potatoes are cooked and falling apart tender, it’s time to blend. You can use a hand blender, but a Vitamix-style of blender works best. Do this is in batches then pour over the blended soup into a new pot fitted with a mesh strainer. The creamier the better. Finish this strained soup with some heavy cream for the final taste and flavors. A hint of nutmeg, a pinch of white pepper, and a garnish of chopped chives. Trust me when I say this soup is delightful and light. No garlic, no flour, just potato!