While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

You're hot and you're cold - November 18 is National Vichyssoise Day!

If you're still trying to figure out how to spell or pronounce this soup with flair, we'll fill you in on all the little details.

Pureed leeks, onions, potatoes, cream and chicken stock all come together in this thick soup. And while it is almost always served cold, we don't blame you for wanting a hot bowl on a cool day - it's just as tasty either way.

Food lovers and chefs alike are simply baffled over the origins of this chilled soup, mainly begging the question "is it American or is it French?!" Julia Child referred to it as an "American invention."

The Ritz-Carlton's chef in the early 1900s, Louis Diat, "reinvented" the soup after succumbing to a bit of childhood nostalgia and whipping up his mother's potato and leek soup with a touch of cold milk. Diat named it after Vichy, which was close to his hometown in France.

See for yourself the delights of this comforting soup by making up a pot to get you through the weekend.