Cold potato soup is a tasty summer vegetable-based first course that is easy to make.
A delicious and fresh dish perfect for a light and nutritious lunch or dinner based on vegetables to rehydrate and replenish salts and minerals on the hottest days of summer and to stay in shape by also stocking up on vitamins, perfect for the swimsuit season.
Read how to make cold potato soup with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following cold soup recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz potatoes
- 1 lb leeks
- 5.5 oz white onions
- 1.25 cups milk
- 3.5 oz butter
- 4 cups vegetable broth
- parsley
- extra virgin olive oil
- salt
Preparation of Cold Potato Soup
Peel the potatoes and cut them into chunks.
Chop the leeks and onions.
In a large pot, melt the butter over low heat, then add the leeks and onions.Let them sauté for about ten minutes, then add the potatoes, stir to flavor them for a few minutes, add the vegetable broth, and, still on low heat and covering the pot with a lid, let it cook for half an hour.
Adjust salt to taste, blend everything with an immersion blender and add the milk, mixing thoroughly.
Let it cool in the refrigerator, then serve your cold potato soup garnished with a few parsley leaves and a drizzle of extra virgin olive oil.
Notes
Also visit the collection of 35 Cold First Courses with many fresh, easy to make and very tasty ideas, perfect for the hot season: you can find it directly by clicking HERE.
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