Chilled dairy potato soup with a nearly hands-off preparation and a very short ingredient list.
Creamed Potato Soup
- Cook & Prep: 1 h
- Serving: 6
Prepare the Soup
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.
May need more salt to taste.
Use yukon gold potatoes to compliment the creamy texture.
Styling and Photography by Sarah Husney
Replies: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.