Potato-cheese soup, hot or not

6 Servings

Ingredients

Quantity Ingredient
4 mediums Potatoes, ( 1 1/3 pounds) peeled and thinly sliced
1 medium Leek, (white portion only), thinly sliced
2½ cup Chicken stock, homemade or low-sodium canned
1 cup Water
1½ cup Buttermilk
1 cup Asiago cheese, shredded
Freshly ground black pepper to taste
Chopped parsley and thinly sliced green onions, for garnish

Directions

In a 2-quart saucepan, combine the potatoes, leek, stock and water. Bring to boil; cover and cook until potatoes are tender, approximately 10 minutes. Transfer to an electric blender or food processor and blend until almost smooth.

Return the soup to the saucepan. Stir in the buttermilk. Bring to a simmer.

Gradually add the cheese, stirring constantly until the cheese melts.

Season with pepper. Serve hot, or cover and chill for several hours to serve cool. Garnish each serving with a sprinkle of parsley and green onions. Serves 4 to 6

Typos by Brenda Adams <adamsfmle@...> Maggie Waldron; "Potatoes, A Country Garden Cookbook"

Tangy and creamy buttermilk soup.

NOTES : Russet, White Rose or Yukon Gold potatoes give creamy texture.

Recipe by: Waldron; "Potatoes"

Posted to MC-Recipe Digest V1 #377, by Brenda Adams <adamsfmle@...> on Fri, 17 Jan 1997.

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