Chilled Potato Soup
Serves 4
3 large - Potatoes, peeled and sliced
4 - Green onions, thinly sliced
3 Tbls - Butter or margarine
2 cups - Chicken broth
1 cup - Water
Salt and pepper
1 - Bay leaf
2 cups - Half and half
1/2 tsp - Ground nutmeg
1/2 tsp - Celery salt
Chopped chives for garnish
Over low heat, melt the butter in a large saucepan or Dutch oven.
Add potatoes and onions and cook gently, stirring often, for 5 minutes.
Add chicken broth and water, bring to boil.
Add salt, pepper and bay leaf.
Cook over low heat until potatoes and onions are tender, about 15 minutes.
Remove the bay leaf and puree in a blender or press through a fine sieve.
Return soup to pan and stir in the half and half, nutmeg and celery salt.
Reheat soup; do not let it come to a boil!
Remove soup from heat, let cool and tranfer to refrigerator until chilled.
Serve the soup in individual bowls.
Sprinkle with chives.
NOTE: Soup can also be served hot.
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