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Chilled Potato Soup

 Chilled Potato Soup
It takes just minutes to blend together this unusual soup seasoned with basil," assures Sandi Pichon of Slidell, Louisiana. "It's creamy, rich and so refreshing on a hot summer day."
4 ServingsPrep/Total Time: 10 min.


  • 1-1/3 cups milk
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
  • 1/4 teaspoon minced chives
  • 1 cup (8 ounces) sour cream
  • 1/4 cup white wine or chicken broth


  • Place all the ingredients in a blender or food processor; cover and
  • process until smooth. Transfer to a bowl; cover and chill until
  • serving. Yield: 4 servings.
To serve soup warm: Process milk, soup and herbs in a blender until smooth; transfer to a saucepan. Bring to a boil over medium, stirring constantly. Reduce heat. Add sour cream and wine or broth; heat through (do not boil).
Nutritional Facts: 1 serving (1 cup) equals 235 calories, 15 g fat (10 g saturated fat), 55 mg cholesterol, 653 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.