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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

  • 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


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!



1 tablespoon olive oil

1/2 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 


  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 1/2 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)


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