So, here we are in the height of summer and all that that entails…
weather hot enough to make us forget all of those vows made in January to never complain about the heat again, grilling and eating out, and, of course, cold potato soup.
But, wait!
This is my Aunt Buzz’s wicked, easy never fail blender vichyssoise (a much nicer way to say cold potato soup).
And it is a bowl of ice cold, creamy goodness on a hot summer’s day or evening.
INGREDIENTS
•2 cans cream of potato soup
•1-1/2 soup cans of milk
•1 cup sour cream
•1/2 tsp garlic powder
•1/4 tsp white pepper
•Chopped chives
Note: for this recipe, any blender will do, but I prefer one with a glass blender jar, which I feel chills the soup better than a plastic jar.
Add all of the ingredients, except for the chives, to your blender, then cover and pulse until well mixed, smooth and creamy. You may need to scrape the sides of the blender jar down between pulses.
If you’ve used a blender with a glass jar, cover tightly and stash in the fridge to chill for a few hours or, always more better, overnight to allow the soup to really chill, and for all the flavors to really blend.
If you don’t have a blender with a glass jar, canning jars will work a treat, one batch will yield about one quart and a half-pint of wonderful cold potato soup.
When ready to serve, pour into small bowls (it is incredibly rich) and serve with chopped chives scattered over the top.