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    Chef Cindy » Recipes » Soups » Vichyssoise Soup made with Potatoes, Cucumbers & Chives

    Vichyssoise Soup made with Potatoes, Cucumbers & Chives

    Published: Aug 20, 2020 | Modified: Jan 18, 2022 by Chef Cindy | 4 Comments

    Jump to Recipe·Print Recipe·★★★★★5 from 1 review

    With summer in full swing and cucumbers in season, I created a delightful twist on Vichyssoise by making a refreshing cold cucumber soup!

    Vichyssoise Soup made with Potatoes, Cucumbers & Chives pictured in a bowl with scattered chives and a green napkin placed on a white wood board

    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

    1. 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.
    2. 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.
    Vitamix blender filled with Soup.
    1. Once done, ladle the mixture into a blender and add the cucumber. Blend until smooth, and add salt and pepper to taste.
    Vichyssoise Soup made with Potatoes, Cucumbers & Chives pictured in a bowl with a fork and a green napkin
    1. 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!

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    Recipe

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    Vichyssoise Soup made with Potatoes, Cucumbers & Chives pictured in a bowl with scattered chives and a green napkin placed on a white wood board

    Vichyssoise Soup made with Potatoes, Cucumbers & Chives

    ★★★★★ 5 from 1 review
    • Author: Chef Cindy
    • Prep Time: 15 minutes
    • Cook Time: 30
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Cooked & Chilled
    • Cuisine: Healthy
    • Diet: Vegan
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    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

    Scale

    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

    1. Prep all of the ingredients and place in a large pot or dutch oven.
    2. Simmer on medium low for approximately 30 minutes or until potatoes feel soft when pierced with a fork. Add salt & pepper to taste.
    3. 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.
    4. 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. 
    5. 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

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    Reader Interactions

    Comments

    1. Pam McCarthy

      July 18, 2024 at 8:48 pm

      I added fresh dill and heavy cream to taste.
      This soup is great served warm or cold

      ★★★★★

      Reply
      • Chef Cindy

        August 05, 2024 at 6:54 pm

        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.
        Reply
    2. Helen miller

      October 13, 2024 at 12:30 pm

      thank you chef cindy. you have given me some delicious receipes. this one included.

      Reply
      • Chef Cindy

        January 18, 2025 at 12:06 pm

        It makes me so happy that you enjoy my recipes!

        Reply

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    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

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