Chilled Leek & Potato Soup

Vichyssoise without the heavy cream. This chilled soup leans on Greek yogurt for body and a gentle tang, dropping the richness without losing the silky texture that defines the classic. The trade is a soup you can eat a real bowl of without feeling weighed down on a hot afternoon.

The leeks need a gentle five-minute sweat in butter before anything else joins the pan. Don’t brown them; color here would muddy the pale, ivory finish you’re after. Slice them well past the white, into the pale green, for fuller flavor.

Potatoes give the body. Russets are ideal because they break down completely, but any starchy variety works. Twenty minutes of simmering in vegetable stock, then a thorough whir in the blender, gets you to that velvety consistency.

Most of the yogurt goes into the soup; reserve a spoonful per bowl for a contrast dollop on top with chopped chives.

Chef Tips

• Cool the soup completely before adding yogurt; hot soup will split the yogurt
• Slice leeks lengthwise first and rinse under cold water to flush out grit hiding in the layers
• Chill at least two hours before serving; cold soup needs time for flavors to settle
• Taste after chilling and re-season; cold temperature mutes salt

Variations

• Stir in a handful of fresh peas during the last few minutes of simmering for a green, spring version
• Swap buttermilk for the yogurt for an even sharper tang
• Add a peeled, diced cucumber to the blender for a fresher, crunchier finish