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.



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Servings: 6 to 8
Yield: 6 to 8 (side-dish) servings
Prep Time: 10 mins
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Ingredients
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    2   cups 
    water
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    2   cups 
    cubed, peeled potatoes
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    1/2  cup 
    sliced green onion
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    1   tablespoon 
    instant chicken bouillon granules
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    1 1/2  teaspoons 
    snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
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    1   
    clove garlic, minced
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    1/8  teaspoon 
    pepper
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    1   cup 
    buttermilk
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    Fresh tarragon or fresh savory (optional)

Directions
1.
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.
2.
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.
3.
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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