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Potato And Buttermilk Soup

Deborah Gade's
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Serves/Makes: 4
Ready in: 30-60 minutes

4 cups peeled and diced potatoes

4 cups diced onions

3 cups defatted chicken stock

1 cup buttermilk

1 teaspoon chopped fresh dill

1 tablespoon butter

salt and pepper, to taste

Combine the potatoes, onions, and chicken stock in a Dutch oven over medium-high heat. Bring to a strong simmer and cook for 25 minutes, or until the potatoes are tender.

Remove the pan from the heat and let cool slightly. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pan.

Add the buttermilk, dill, butter, salt, and pepper. Cook for 5 minutes over low heat or until heated through. Serve hot.

Recipe Source: cdkitchen.com

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