Vichyssoise is a classic French soup made from puréed leeks, onions, potatoes, cream, and chicken stock, served cold. It has a smooth and creamy texture, and it’s traditionally chilled before serving, making it refreshing for warm weather.

The soup is believed to have been popularized by French chef Louis Diat in the early 20th century at the Ritz-Carlton in New York. He named it after the town of Vichy in France, near where he grew up, adding the “-oise” suffix to reflect its French roots.

While it’s commonly served cold, some people enjoy it warm, which brings out the flavors differently.

Image from All Recipes