Chilled dairy potato soup with a nearly hands-off preparation and a very short ingredient list.
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.
Use yukon gold potatoes to compliment the creamy texture.
May need more salt to taste.
Styling and Photography by Sarah Husney