This simple combination of potatoes, onions, and milk makes a deliciously creamy, chilled soup.
|Directions||Sauté the butter, onions, and salt until onions begin to brown, about 15 minutes.
Add potatoes and water, bring to boil, cover, lower heat, and simmer until potatoes are cooked, about 10 to 15 minutes.
Transfer to blender and purée until very smooth. Pour into bowl and add milk, pepper, and optional cream.
Chill and serve topped with chives.
|Notes||Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.
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