Tricolor vichyssoise. When faced with a bunch of onions and hot weather, nothing beats a lunch of cool and creamy vichyssoise – a cold soup of onions, leeks, and potatoes. I didn’t have enough of any particular potato to make a full batch, so I prepped 3 types separately, cooked each with the leeks, onion, and almond milk (in order of color), then swirled them together for a fun marbled effect. Each bite had a unique sweetness, depending on which potato was dominant!
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