Recipe - Potato-Cheese Soup Hot Or Not

4 md Potatoes, ( 1 1/3 pounds)
peeled and thinly cut or sliced up
1 md Leek, (white portion only),
thinly cut or sliced up
2 One half cup Chicken stock, homemade or
lowsodium canned
1 cup Water
1 One half cup Buttermilk
1 cup Asiago cheese, shredded
Freshly ground black pepper
to taste
Chopped parsley and thinly
cut or sliced up green onions, for
garnish

In a 2quart 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@sprintmail.com 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 MCRecipe Digest V1 #377, by Brenda Adams
adamsfmle@sprintmail.com on Fri, 17 Jan 1997.