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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
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Vichyssoise Soup made with Potatoes, Cucumbers & Chives

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: French, Healthy, Vegan
Servings: 4 servings
Calories: 193kcal
Author: Chef Cindy


  • Blender


  • 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


  • 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)


You can use an Instant Pot to reduce the cooking time.
*It tastes yummy with non-dairy milk added or topped with sour cream.


Calories: 193kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1374mg | Potassium: 821mg | Fiber: 4g | Sugar: 6g | Vitamin A: 822IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 2mg