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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
