Cream Of Potato Soup (Dairy)
Chilled dairy potato soup with a nearly hands-off preparation and a very short ingredient list.
- 6 potatoes, cubed
- 1/2 teaspoon salt
- 8 ounces sour cream
- 2 cups milk
- Boil cubed potatoes in salted water, for about 45 minutes until soft.
- Drain, reserving one cup potato liquid.
- Combine sour cream with half cup milk, beat with a fork until smooth. Continue adding milk and the reserved potato liquid to mixture, beating until smooth.
- Place cooled potatoes in a bowl. Pour cream mixture over potatoes and serve cold.
Note: May need more salt to taste. Tip: Use yukon gold potatoes to compliment the creamy texture.