Easy Chilled Cream of Potato Soup
Submitted by bulori
Chilled cream of potato soup made with instant potato flakes and evaporated milk for a velvety-smooth finish. Serve cold or hot in just 30 minutes. A refreshing summer starter for 4.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThink of this as a shortcut vichyssoise that skips the peeling, boiling, and hours of chilling.
Instant potato flakes dissolve straight into hot chicken broth and evaporated milk, creating a silky base in minutes instead of the usual hour-long process.
Sauteed green onions add a mild bite, and a quick spin in the blender gets you that restaurant-smooth texture if you want it.
Serve it ice-cold on a hot summer evening or warm it back up when the weather turns. Either way, it’s on the table in 30 minutes.
Chef Tips
- For the smoothest chilled version, blend the soup after it cools and thin with a splash of broth or water until you hit the consistency you like.
- Chill for at least 2 hours before serving cold. The flavors concentrate and the soup thickens slightly as it sits.
- Season after chilling, not before. Cold soups taste blander than hot ones, so you’ll likely need more salt and pepper once it’s cold.
Variations
- Loaded potato: Top with crumbled bacon, sour cream, and shredded cheddar for a loaded baked potato soup experience.
- Herbed: Stir in fresh chives and dill right before serving for a bright, garden-fresh flavor.
Ingredients
Directions
In medium size saucepan over medium heat sauté sliced onions in oil until wilted.
Add broth; bring to full rolling boil.
Remove from heat; whisk in potato flakes, evaporated milk and pepper.
Cover and chill or return to saucepan and heat through.
Garnish with chopped green onion. Makes 4 servings.
Note: For smoother chilled soup, purée chilled base in blender or food processor; thinning it with small amounts of chicken broth or water.
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