I am cheating here. You should know that up front. It is still condiment month around here, but rules that we make for ourselves are made to be broken, right? I could work out a long reason to connect cold potato soup, Memorial Day observances, and condiments, but let’s not. Let’s say that it’s getting hot here — into the 80s (F), and I didn’t feel like any more tests of sweet and sour sauce, which heats up the kitchen cooking and isn’t even a meal when you’re done!
So! Cold soup. I have tried a variety of cold soups over the years (avocado soup, gazpacho) and never been thrilled — I had an excellent gazpacho in Spain, but I’ve never been able to reproduce it. I think missing the Spanish heat, the low latitude sun, the glass of wine, and the cool dark bar might be the problem there! But this is potatoes, my raison de cuisiner, and I thought it would be a great way to supplement the spinach salads that are becoming a staple dinner around here. This is a smooth, velvety soup.
I used the really great run down of vichyssoise at the Cafe Luna site as a starting place. I’ve made the soup dairy-free. It seems like it’s naturally gluten-free, but neither my version nor the inspiration are vegan, as chicken broth seems the common broth choice, and I had homemade broth to use. I think you could use a veggie broth, but I wouldn’t recommend a boxed one, as most are a bit bland, and you’d want to adjust the oil to add more fat for a smoother soup, I think. I’ve made a cashew cream for the milk substitute, as I find it the richest and most neutral milk substitute for cooking. Again, I think you could substitute other non-dairy milks — soy would work fine, I think. If you used almond milk, I’d add a bit of apple cider vinegar, which I often use to “cancel” the sweetness; this might also work for coconut milk. If you used rice milk, make your own with less water and add more olive oil.
I strongly believe in garnish, and I really look forward to trying some of the fancier combinations in the link above. For this iteration, I’ve just used scallions and a sprinkle of dill on top.
I do think that, in a pinch, vichyssoise might make an interesting sauce on a grain bowl — and therefore would be a condiment? If you try it, let me know!