This simple combination of potatoes, onions, and milk makes a deliciously creamy, chilled soup.

Yield 6 servings
Time 1½ hours
  • Dutch oven or large saucepan with lid
  • wooden spoon
  • blender or food processor
  • large bowl
  • 2 T butter
  • 3 c onion, chopped
  • 1 t salt
  • 4 medium potatoes, peeled and diced
  • 4 c water
  • 2 c milk
  • white pepper
  • 1 c heavy cream (optional)
  • several T chives, chopped
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 Cookbookread my review.

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