Best Chilled Potato Soup Recipes

CHILLED POTATO AND LEEK SOUP - VICHYSSOISE

Steps:

• In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
• Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
• Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
• Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
• Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
• Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
• When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
• To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.

CHILLED CUCUMBER AND POTATO SOUP WITH DILL

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.
• Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.
• Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.

CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

Steps:

• Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
• Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
• Purée the soup with an immersion blender.
• Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
• Before serving, thin the soup with water or milk if necessary-it should be the consistency of heavy cream. Serve cold, and garnish with chives.

VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

Steps:

• combine the diced potatoes and the diced leek with the water, salt and pepper and simmer about 30 minutes until the vegetables are tender. Taste and correct the seasoning if necessary. Puree in a blender/food processor or a food mill until smooth/ Whisk in the sour cream and simmer a moment to blend. Chill and top with chives and nutmeg.

CHILLED KALE AND POTATO SOUP

Steps:

• Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

CHILLED SPINACH-POTATO SOUP WITH BUTTERMILK

Steps:

• Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
• Add the leeks, garlic and spinach during the last 5 minutes.
• Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
• Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
• Stir in the buttermilk just before serving and add white pepper to taste.
• Sprinkle on the fresh dill for garnish.

CHILLED POTATO SOUP

Steps:

• Place all the ingredients in a blender or food processor; cover and process until smooth. Transfer to a bowl; cover and chill until serving.

CHILLED POTATO SOUP

Steps:

• 1. Boil the potatoes in lightly salted water to cover until tender, then peel and coarsely chop them. Heat the oil in a large saucepan over medium heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the onion and cook, stirring until golden, about 5 minutes.2. Add the asafoetida, ginger, curry leaves, mint, and cilantro, and stir 1 minute. Add the coriander, salt, and potatoes, and cook, stirring, until the potatoes are golden, 7 to 10 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the potatoes start to break, about 5 minutes.3. Let cool, then transfer to a blender or food processor and process until smooth. Transfer to a serving bowl, mix in the yogurt (or cream and yogurt), adjust the seasoning, and refrigerate at least 2 hours or until ready to serve. Garnish with the black pepper and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.