Cold Yukon Gold potato soup

Total Time
40 min
20 min
20 min
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.


Reduced-sodium chicken broth

4 cup(s), or vegetable broth

Uncooked Yukon gold potato(es)

1 pound(s), (4 small)

Uncooked shallot(s)

½ cup(s), chopped

Fat free skim milk

1 cup(s)

Fresh parsley

3 Tbsp, finely chopped

Table salt

½ tsp

White pepper


Hard boiled eggs

3 item(s), large, peeled


5 medium, finely chopped, pitted black variety


  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.