Cold Potato Soup

Cold Potato Soup

Can be made deliciously without using a blender or strainer. Can also be used as vichyssoise.

Ingredients: serves 5

Soup stock cubes
600 ml
1/2 teaspoon
Black pepper
a pinch
400 ml
Finely chopped parsley
as desired
123 kcal, 1.5 g salt per 1 serving


1. Peel the potatoes and cut into a size that allows them to cook quickly. Set aside.
2. Bring the water to a boil and add the soup stock. Add the potatoes and boil until soft.
3. Once they've softened use a wooden pestle or a masher to crush the potatoes. It's okay if you have a few lumps left over. Add the salt and black pepper.
4. Once it's cooled down from step 3 add the milk and mix. Cover with a wrap and cool in the refrigerator and it's complete.

Story Behind this Recipe

I wanted to eat a cold soup in the summer, so I made this.