Chilled buttermilk and potato soup is cold-soup comfort food: waxy potatoes folded into well-chilled buttermilk with dill, cucumber, green onion, and cilantro. A pinch of cumin keeps it from being merely cold and creamy. It's the soup you want when the kitchen is too hot to think.
Tired of the same old summer salads? Beat the heat with a soup that’s as surprising as it is refreshing! This Chilled Buttermilk and Potato Soup is a creamy, tangy dream on a hot day. Imagine the cool, crisp bite of cucumber, the earthy comfort of potatoes, and the bright, herbaceous notes of fresh dill and cilantro, all swirled into a velvety buttermilk base. It’s an elegant, no-fuss dish perfect for a light lunch or a sophisticated starter. Let’s get chilling!
Ingredients
• (Serves 6)
• 1½ lbs / 680g (24 oz) potatoes, about 2 large, waxy variety recommended
• 5½ cups / 1.3 L buttermilk, well-chilled
• ⅔ cup / 65g (2.29 oz) chopped green onions
• 2 to 3 Tbs / 30 to 45 ml (1.5 fl oz) chopped fresh dill weed, or 1 tsp / 5 ml dried
• 3 cloves garlic, minced
• 1 large cucumber, peeled, seeded, and chopped
• 1 Tbs / 15 ml (0.5 fl oz) finely chopped fresh cilantro (coriander leaves)
• ¾ to 1 tsp / 4 to 5g (0.18 oz) salt, to taste
• pinch of ground cumin
Instructions
1. Peel the potatoes and cut them into ½-inch / 1.25 cm dice. Boil them in salted water until they are just fork-tender, then drain completely and allow to cool slightly.
2. In a high-speed blender, combine 2 cups / 475 ml of the buttermilk, half of the cooked potatoes, half of the chopped green onions, the dill, and the minced garlic. Blend at high speed until the mixture is completely smooth and puréed.
3. Pour the purée into a large bowl or tureen. Stir in the remaining buttermilk, the rest of the diced potatoes, the remaining green onions, the chopped cucumber, cilantro, salt, and cumin. Mix well to combine. Cover and chill in the refrigerator for at least 2 hours, or until thoroughly cold, before serving.
Nutritional Information
• (Estimated Per Serving)
• Calories: 215 kcal
• Protein: 9 g
• Carbohydrates: 36 g
• Fat: 4 g
• Fiber: 4 g
• Sodium: 450 mg
Pro Tips
• Use waxy potatoes like Yukon Gold or Red Bliss. They hold their shape better after boiling, providing a pleasant texture in the final soup.
• For the best flavor, let the soup chill for at least 4 hours, or even overnight. This allows the flavors of the dill, garlic, and cucumber to fully meld together.
• Garnish with a swirl of good-quality olive oil, a few extra sprigs of fresh dill, and some freshly cracked black pepper just before serving to elevate the presentation and taste.
• If you don’t have a high-speed blender, an immersion blender works well directly in the bowl. Just be sure to add the initial in Step 2 before adding the rest for a smoother base.
FAQ
Q: Can I make this chilled potato soup vegan
A: Yes, to make a vegan version, replace the dairy buttermilk with a plant-based alternative. Create a tangy vegan ‘buttermilk’ by mixing unsweetened cashew or soy milk with 1 tablespoon (15 ml / 0.5 fl oz) of lemon juice or apple cider vinegar per cup, letting it sit for 5-10 minutes before use.
Q: Is this buttermilk soup a good source of vegetarian protein
A: This soup provides a good amount of protein for a vegetarian dish, with approximately 9 grams (0.32 oz / 9.1 g) per serving coming mainly from the buttermilk. For an extra protein boost, consider garnishing with toasted pumpkin seeds or hemp hearts.
Q: How long does this chilled soup last in the fridge
A: Stored in an airtight container, this chilled buttermilk and potato soup will stay fresh in the refrigerator for up to 3 days. The flavors will meld and deepen over time, making it an excellent make-ahead option for a quick vegetarian lunch or starter.
Q: Is this chilled potato soup recipe gluten-free
A: Absolutely. All the ingredients in this recipe—potatoes, buttermilk, cucumber, and fresh herbs—are naturally gluten-free, making it a safe and delicious choice for anyone following a gluten-free diet.
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Chilled Buttermilk and Potato Soup
Ingredients
Method
- Peel the potatoes and cut them into ½-inch / 1. 25 cm dice.
- Boil them in salted water until they are just fork-tender, then drain completely and allow to cool slightly.
- In a high-speed blender, combine 2 cups / 475 ml of the buttermilk, half of the cooked potatoes, half of the chopped green onions, the dill, and the minced garlic.
- Blend at high speed until the mixture is completely smooth and puréed.
- Pour the purée into a large bowl or tureen.
- Stir in the remaining buttermilk, the rest of the diced potatoes, the remaining green onions, the chopped cucumber, cilantro, salt, and cumin.
- Mix well to combine.
- Cover and chill in the refrigerator for at least 2 hours, or until thoroughly cold, before serving.
- Garnish with a swirl of good-quality olive oil, a few extra sprigs of fresh dill, and some freshly cracked black pepper just before serving to elevate the presentation and taste.
