Ingredients
- 1/2 tablespoon butter, margarine or olive oil
- 1 medium onion, chopped
- 2 tablespoons dry sherry or white wine
- 1.5 pounds potatoes, cut in 1/2 inch cubes (about 4 cups)
- 2 cups chicken or vegetable stock (or 1 can plus water to make 2 cups)
- 1 teaspoon salt
- Ground white pepper
- Freshly grated nutmeg
- 1/2 cup low-fat buttermilk*
- 1/2 cup skim milk*
Directions
Heat butter or margarine in soup pot; add onion. Saute until golden, about 5 minutes. Add sherry and potatoes; cook, stirring, until sherry evaporates, about 30 seconds.
Add stock, salt, pepper and nutmeg. Bring to boil. Reduce heat to simmer and cook, covered, about 20 minutes or until potatoes are very tender.
Ladle potato mixture into blender. Leave a few potatoes and onions whole for texture, if desired. Add milks and blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, thin with milk.
Serve very hot, garnished with chives if desired.
* Or use 1 full cup of either kind of milk.
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Submitted 6/13/05.
Source: Cook's Illustrated
Submitted By: Shelly Black
shellack@aol.com
Creamy Potato Soup