Cold Yukon Gold potato soup
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Chilled soups are a great lunch staple for when the weather warms up, especially when paired with a crisp salad. Topping each serving with eggs makes this one a little more substantial. Here’s a foolproof way to hard-cook eggs: Place large eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Immediately remove the pan from the heat, cover with a tightly fitting lid, and let stand 10 minutes. Drain and place the eggs in cold water until cool. Your eggs will peel easily and have nice, firm, yellow yolks---with no gray rings. Hard-cooked eggs will keep for up to 1 week refrigerated.
Ingredients
Reduced sodium chicken broth
4 cup(s), or vegetable broth
Uncooked Yukon gold potato
1 pound(s), (4 small)
Shallot
½ cup(s), chopped, chopped
Fat free skim milk
1⅓ cup(s)
Fresh parsley
3 Tbsp, finely chopped
Table salt
½ tsp
White pepper
⅛ tsp
Hard boiled egg
3 item(s), large, peeled
Olives
5 olive(s), medium, finely chopped, pitted black variety
Instructions
1
Combine the broth, potatoes, and shallots in a large saucepan over high heat; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes. Let the mixture cool about 5 minutes. Transfer to a blender and puree in batches until just smooth (don’t overprocess).
2
Transfer the mixture to a large container. Stir in the milk, salt, and white pepper. Cover and refrigerate until chilled, at least 3 hours or up to 2 days.
3
Meanwhile, finely crumble the eggs with a fork in a small bowl. Stir in the olives and parsley. Cover and refrigerate until ready to use. Sprinkle over the soup just before serving. Yields one cup per serving.
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