Best 4 Cold Potato Soup Recipes

**Cold Potato Soup: A Refreshing and Versatile Treat for Any Occasion**

Indulge in the delightful simplicity of cold potato soup, a culinary creation that combines the humble potato with a symphony of flavors. This chilled soup offers a refreshing respite from the heat, making it an ideal choice for summer gatherings or as a light and satisfying lunch option. With its smooth, creamy texture and endless possibilities for customization, cold potato soup has earned its place as a beloved dish among food enthusiasts worldwide.

In this comprehensive guide, we present a diverse collection of cold potato soup recipes, each offering a unique twist on this classic dish. From the classic simplicity of the traditional recipe to innovative variations featuring herbs, spices, and unexpected ingredients, our recipes cater to a wide range of tastes and preferences.

For those seeking a traditional experience, our classic cold potato soup recipe captures the essence of this timeless dish. With just a handful of pantry staples, you can create a creamy, flavorful soup that highlights the natural goodness of potatoes.

If you're looking to elevate your soup game, our gourmet cold potato soup recipe incorporates sophisticated ingredients such as crème fraîche, smoked salmon, and chives, resulting in a dish that is both elegant and satisfying.

For those with dietary restrictions, our vegan cold potato soup recipe offers a plant-based alternative that is equally delicious and nutritious. With the addition of almond milk and nutritional yeast, this soup delivers a creamy texture and a rich umami flavor.

And for those who love a bit of spice, our spicy cold potato soup recipe adds a touch of heat with the inclusion of chili peppers and cumin. This soup is sure to awaken your taste buds and leave you craving more.

No matter your preference, our collection of cold potato soup recipes offers something for everyone. So gather your ingredients, fire up your blender, and embark on a culinary journey that will leave you refreshed, satisfied, and eager for more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY COLD POTATO SOUP (VICHYSSOISE)

Creamy cold potato soup (Vichyssoise) image

Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.

Provided by A.M. Collins

Categories Potato

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb potato, peeled and diced
5 leeks, cut into small pieces (white part only)
1 onion, cut into small pieces
1/4-1/2 cup butter
2 quarts low sodium vegetable broth
1/2 cup heavy cream
2 teaspoons chopped chives
salt and pepper

Steps:

Heat butter in dutch oven or heavy deep pan.
Saute the leeks and onion-cook gently, stirring frequently until golden.
Add broth and potatoes.
Boil gently, uncovered for 30-45 minutes.
Let cool and run through a processor until smooth.
You may need to do this in two batches.
Put mixture in large bowl and refrigerate.
Chill for about 20 minutes.
When cold stir in cream, chives salt and pepper.
If too thick add some milk.
Consistency should be somewhat thinner than pan cake batter.
Serve cold.

COLD POTATO-LEEK SOUP

Cold Potato-Leek Soup image

Also known as vichyssoise, this classic soup is rich and delicious.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 3h

Number Of Ingredients 6

Ingredients

6 medium leeks, (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned (see note below)
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 (8 ounces) baking potato, peeled and diced
Coarse salt
3/4 cup heavy cream
1/2 cup snipped fresh chives

Steps:

In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.
Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.
Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.

COLD GARLIC POTATO SOUP

Cold Garlic Potato Soup image

Categories Soup/Stew Garlic Potato Quick & Easy Summer Chill Gourmet

Yield Makes about 3 1/2 cups, serving 2

Number Of Ingredients 7

Ingredients

3/4 cup finely chopped white part of leek, washed well and drained
4 large garlic cloves, chopped coarse
1 tablespoon olive oil
a 1/2-pound russet (baking) potato
2 1/2 cups chicken broth
3 tablespoons heavy cream
1 1/2 tablespoons minced fresh chives

Steps:

In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth, and simmer the mixture, covered, for 10 to 15 minutes, or until the potato is very tender. In a blender purée the mixture in batches, transferring the soup as it is puréed to a metal bowl set in a larger bowl of ice and cold water. Let the soup cool, stirring occasionally, for 15 minutes, or until it is cold, stir in the cream, the chives, and salt and pepper to taste, and divide the soup between 2 bowls.

COLD POTATO SOUP

Cold Potato Soup image

On any day...winter or summer...a bowl of good soup and a thick slice of coarse bread make an inexpensive yet nutritious and pleasant meal. This soup can also be served hot if you like.

Provided by Ms. Ayons dishes

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 potatoes, large, peeled and sliced
4 green onions, thinly sliced
2 cups chicken broth
1 cup water
salt, to taste
pepper, to taste
1 bay leaf
2 cups half-and-half
1/2 teaspoon ground nutmeg
12 teaspoons celery salt
3 tablespoons chives, chopped for garnish

Steps:

Heat the butter in a large saucepan or Dutch oven; add potatoes and green onions.
Cook gently stirring over low heat for about 5 minutes.
Add chicken broth and water. Bring to a boil.
Add salt, pepper and bay leaf.
Reduce heat to low. Cook over low heat until potatoes and onions are tender, about 15 minutes.
Remove bay leaf.
Puree in blender or press through a fine sieve.
Return soup to the pan.
Add half-and-half, nutmeg and celery salt.
Season to taste.
Reheat soup but do not boil.
Chill soup.
Serve in individual bowls.
Sprinkle with chives.

Tips:

Select the right potatoes: Yukon Gold or Russet potatoes are the best choices for cold potato soup. They have a smooth, creamy texture and hold their shape well when cooked.
Cook the potatoes thoroughly: Undercooked potatoes will not blend smoothly and can make the soup gritty. Boil or steam the potatoes until they are tender and easily pierced with a fork.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich, flavorful taste.
Don't overblend the soup: Overblending the soup will make it gummy. Blend the soup until it is smooth and creamy, but still has a little bit of texture.
Chill the soup thoroughly: Cold potato soup is best served chilled. Chill the soup for at least 4 hours, or overnight, before serving.
Garnish the soup before serving: A few simple garnishes can make the soup look and taste even better. Try adding a dollop of sour cream, a sprinkle of chopped chives, or a crumbled piece of bacon.

Conclusion:

Cold potato soup is a delicious and refreshing summer soup. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make the perfect cold potato soup that will be enjoyed by everyone.