With summer in full swing and cucumbers in season, I created a delightful twist on Vichyssoise by making a refreshing cold cucumber soup!
First off – I just love to say vichyssoise (vi-shē-ˈswäz)! What is Vichyssoise? Vichyssoise is a classic French Potato Leek Soup, much like my vegan Potato Leek Soup Recipe, but served cold. Inspired by my childhood tastebud memories of “slurping” cold cucumber soup, I recalled a German version of Vichyssoise my mom made. She used cucumbers, potatoes, onions, and chicken broth, puréeing the mixture and stirring in cold sour cream, topped with dill. It was delicious, so I knew I had to create a vegan version everyone will enjoy!
Without thinking further, I created my vegan version of Vichyssoise. It is a chilled potato cucumber soup that serves as a light, refreshing soup on a hot summer day. Classic Vichyssoise is made with potatoes, leeks, chicken broth, and cream. I make my chilled potato cucumber soup with vegetable broth. I add just the right amount of potatoes to make it creamy without adding dairy. Add a little drop of vegan sour cream for additional flavor. It makes a pretty topping for the soup and a sprinkling of chives!
How to make Vichyssoise
- Prep the ingredients. Peel the potatoes, cut them into cubes, and place them in cold water. Chop onions, celery, and garlic and set aside. Peel and cube the cucumber and place it in a bowl. Note: The ingredients will be blended, so precise cubes do not matter.
- Cook in a Dutch Oven or large pot. Heat the olive oil and add the onions, cooking until translucent. Add the celery and chopped garlic, cooking an additional 2 minutes. Add the potatoes and vegetable broth, and cook covered for 30 minutes on medium-low heat until the potatoes are soft when pierced with a fork.
- Once done, ladle the mixture into a blender and add the cucumber. Blend until smooth, and add salt and pepper to taste.
- Serve topped with chopped chives.
Vichyssoise Soup is economical because the recipe requires only seven ingredients, one pot, and a blender! It can be made in only 45 minutes. Then refrigerate it for about an hour and serve it chilled, topped with chives or dill. I usually make it in advance and serve it for dinner or as a lunch soup with a side salad. I especially like to serve it poolside as a refreshing appetizer in a shot glass!
Side Salad Recipe Ideas
Recipe
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Vichyssoise Soup made with Potatoes, Cucumbers & Chives
- Prep Time: 15 minutes
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cooked & Chilled
- Cuisine: Healthy
- Diet: Vegan
Description
Vichyssoise made with potatoes, cucumber and chives is a vegan twist on a classic French soup that is served cold. It is a light & refreshing soup, great to “slurp” on a hot summer day!
Ingredients
1 tablespoon olive oil
½ cup onion, diced
1 celery stalk, chopped
3 large potatoes, peeled and cut into small chunks
1 seedless cucumber, peeled & cut into small chunks
2 garlic cloves
48 ounce container vegetable broth
salt & pepper to taste
1 handful chives, finely chopped
Instructions
- Prep all of the ingredients and place in a large pot or dutch oven.
- Simmer on medium low for approximately 30 minutes or until potatoes feel soft when pierced with a fork. Add salt & pepper to taste.
- Ladle soup to a blender, and process until smooth, in batches. Caution: Remove the top opening on blender to allow hot air to escape when blending – cover lightly with a dish towel to protect from splattering.
- Pour into a bowl, cool to room temperature on counter for ½ hour and place in refrigerator for at least 1 hour to cool completely.
- Serve in a bowl topped with chopped chives. (*optional: top with vegan sour cream)
Notes
Equipment required: Blender
*It also tastes good with non-diary milk added or topped with sour cream.
Keywords: cucumber soup vegan, chilled potato cucumber soup, cold soup recipe
I added fresh dill and heavy cream to taste.
This soup is great served warm or cold
★★★★★
I’m so glad you like this recipe, Pam! Fresh dill is a great alternative but I do recommend using a plant-based milk if you want to make the soup creamier and keep it vegan.
My go-to would be soy or oat milk if serving hot – you don’t want the milk to separate or curdle.