Photo: Randy Mayor; Styling: Leigh Ann Ross
12 servings (serving size: about 1 cup)

Our version of this French classic adds cucumber and buttermilk to the familiar potato soup. Prepare it in advance, and refrigerate or freeze. It will keep frozen for up to a month, but you'll need to puree it again after it's thawed.

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally.

Step 2

Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring occasionally.

Step 3

Place one-third of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining potato mixture. Cool.

Step 4

Add remaining 1 can chicken broth, buttermilk, juice, salt, and pepper to cooled potato mixture, stirring well. Cover and chill. Garnish with thinly sliced cucumber.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Vicuska's Review

July 15, 2013
I followed the recipe, and I think it was good as it was written. I did not miss anything. Nice cold soup on a hot summer day.

cynthiainaiken's Review

April 25, 2011
I agree that this recipe needs "something". I added a couple of teaspoons of pickle juice and dill. Adding those pumped it up. Love it!

kimmer99's Review

August 22, 2010
Had a glut of cucumbers from the garden and a bunch of assorted potatoes from our CSA so this fit the bill nicely. Like another reviewer suggested we also garnished with chives. A definite make again.

detailaddict's Review

May 21, 2010
I made this a few nights ago and served it warm and garnished with dried dill, as an accompaniment to CL Open-faced Sandwiches with Ricotta, Arugula and Fried Egg (May 2010). Although we weren't impressed I waited to review it until it was thoroughly chilled. We ate it again tonight and it really wasn't much better the second time. I can taste the cucumber but it needs "something" - some fresh dill or chives mixed in, as another reviewer suggested, or mayby simply some salt. I might make this again if I find myself with an overabundance of cucumbers, but it's not at the top of my list.

GrandmaKY's Review

June 28, 2009
My husband is a vichyssoise fan. I make it for him JUST ONCE a year due to the fat/calorie content. I was very skeptical that he would go for this version. To my surprise he loved it so much he doesn't care if I ever make the real think again. Everyone I have served it to raves. I top with dill and chives and sometimes shrimp! FABULOUS