Please enter the email you’re using for this account.
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.
Styling and Photography by Sarah Husney
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Freezer? Does this soup freeze well?
It would probably get piece,but then as you warm it up it should be ok. I am not a fan of freezing anything potato.