Chilled Sweet Corn and Potato Velouté with Chives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth, velvety cold soup with sweet corn and tender potatoes, blended with cream and garnished with fresh chives for a subtly sweet and savory summer starter. This French-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs fresh corn kernels, russet potatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 cups fresh corn kernels and 1 medium peeled and diced russet potato, stirring for 3 minutes until slightly softened and fragrant.
  2. Step 2: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  3. Step 3: Remove from heat and let cool slightly, then transfer the soup to a blender. Add 1/2 cup heavy cream, 1 tsp salt, and 1/4 tsp white pepper. Blend until completely smooth and velvety.
  4. Step 4: Chill the soup in the refrigerator for at least 2 hours until cold.
  5. Step 5: Serve garnished with 2 tbsp finely chopped fresh chives for a fresh, mild onion note.

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