Garnish with a sprinkling of chives. I’m sure you already knew that. Only a monster would do that. A monster! Vichissoise, cold or hot, is one of my absolute favourites. Add a splash of white … Kind of like removing bacon and cheese. Wonderful recipe, and I shall definitely try it. Melt the butter in a medium saucepan. I very often serve it cold as a starter in the summer, when Vitello Tonnato (cold veal with a tuna sauce) is on the menu, and then I use the veal stock for the soup rather than chicken stock. I love potatoes. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. It would be pure torture. Traditionally serve chilled. I couldn’t live in a world where they didn’t exist. Julia Child’s Vichyssoise recipe; A creamy potato soup, flavored with leeks and white pepper.