Chilled Vidalia onion and potato soup is a Southern take on a French classic
About the recipe
This Southern take on Vichyssoise requires some time over the stove, but the end result is at once creamy and refreshing.
To make this cold soup, you first have to start with a hot soup. Important note: you'll need to wait for it to cool before pureeing since the heat causes pressure to build up in the blender. Use a large stockpot during the cooking process, since the onions will take up a lot of space until they soften.
Recipe courtesy of Aria in Atlanta, Georgia.
Hands On Time: 30 minutes
Total Time: 1 hour and 30 minutes
1 tablespoon unsalted butter
4 Vidalia onions, peeled and sliced
1 leek, white part only, cut into 1/2-inch pieces
4 cups reduced-sodium chicken or vegetable broth
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces
1 cup heavy cream, plus 1/2 cup heavy cream, whipped, for serving
Salt and freshly ground white pepper
1 tablespoon minced fresh chives, for serving
In a large, heavy-bottomed stockpot, melt the butter over medium heat. When butter begins to foam, add the onions and cook, stirring occasionally, until the onions are softened but not browned, 15 to 20 minutes. Add the leeks and cook until softened, about 3 minutes. Add the broth and potatoes and bring to a simmer. Continue to cook until the potates are fork-tender, 30 to 40 minutes.
Let cool for 30 minutes. Carefully puree mixture in a blender, transfer to a storage container and refrigerate overnight.
When ready to serve, whisk in the heavy cream and season to taste with salt and pepper. Ladle the soup into chilled bowls and top with a spoonful of softly whipped cream and minced chives. Serve.