Chilled Sweet Corn and Potato Velouté with Chives
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 soups (vegetarian) ready in about 30 minutes pairs (from about 3 ears) fresh corn kernels, (720ml) vegetable broth, (120ml) heavy cream 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.
Ingredients
- 2 cups (from about 3 ears) fresh corn kernels
- 1 medium (about 200g), peeled and diced russet potatoes
- 3 cups (720ml) vegetable broth
- 1/2 cup (120ml) heavy cream
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/4 tsp white pepper
- 2 tbsp, finely chopped fresh chives
Instructions
- 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.
- Step 2: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- 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.
- Step 4: Chill the soup in the refrigerator for at least 2 hours until cold.
- Step 5: Serve garnished with 2 tbsp finely chopped fresh chives for a fresh, mild onion note.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Sweet Corn and Potato Velouté with Chives take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Sweet Corn and Potato Velouté with Chives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (720ml) vegetable broth from drying out.
Can I substitute ingredients in Chilled Sweet Corn and Potato Velouté with Chives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Sweet Corn and Potato Velouté with Chives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Sweet Corn and Potato Velouté with Chives vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
