Potato Soup with Tarragon

Serve this sophisticated chilled soup as a first course or with tossed greens and crusty bread for a light summer luncheon.

Potato Soup with Tarragon
6 to 8
6 to 8 (side-dish) servings
10 mins
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  • 2 cups water
  • 2 cups cubed, peeled potatoes
  • 1/2 cup sliced green onion
  • 1 tablespoon instant chicken bouillon granules
  • 1 1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
  • 1 clove garlic, minced
  • 1/8 teaspoon pepper
  • 1 cup buttermilk
  • Fresh tarragon or fresh savory (optional)
In a large saucepan combine water, potatoes, green onion, chicken bouillon granules, tarragon, garlic, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are very tender. Cool.
Drain the potatoes, reserving the liquid. Mash potatoes. Gradually stir in the reserved liquid. Stir in the buttermilk. Transfer mixture to a bowl; cover and chill for at least 4 hours or up to 24 hours.
To serve, ladle chilled soup into bowls. If desired, garnish each serving with additional tarragon or savory. Makes 6 to 8 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 68, Fat, total (g) 1, chol. (mg) 1, carb. (g) 14, fiber (g) 1, pro. (g) 2, vit. A (RE) 10, vit. C (mg) 6, sodium (mg) 599, calcium (mg) 61, iron (mg) 0, Starch () 1, Percent Daily Values are based on a 2,000 calorie diet
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