Best Buttermilk And Steamed Potato Soup Recipes

Potato And Buttermilk Soup image

Time 50m

Yield 4

Number Of Ingredients 7

4 cups peeled and diced potatoes
4 cups diced onions
3 cups defatted chicken stock
1 cup buttermilk
1 teaspoon chopped fresh dill
1 tablespoon butter
salt and pepper, to taste

Steps:

Combine the potatoes, onions, and chicken stock in a Dutch oven over medium-high heat. Bring to a strong simmer and cook for 25 minutes, or until the potatoes are tender. Remove the pan from the heat and let cool slightly. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pan. Add the buttermilk, dill, butter, salt, and pepper. Cook for 5 minutes over low heat or until heated through. Serve hot.

Nutrition Facts :

Lovage, Potato & Buttermilk Soup image

Provided by Dancer

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 ounces finely chopped onions
10 ounces coarsely grated raw potatoes
fresh young lovage, leaves
1 1/4 pints chicken stock or 1 1/4 pints vegetable stock
1/2 pint buttermilk, more if desired

Steps:

Put the onion into a heavy-based saucepan.
Add the stock and bring to boiling point very slowly so the onion begins to soften a little.
Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage.
Add the potato and herbs to the pan and pour on 1/2 pint buttermilk.
Increase the heat very slightly and bring the mixture to a bare simmer.
Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base.
Half-cover the pan and reduce heat as low as possible once again.
Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.
Whizz the contents of the pan to a smooth puree.
Season with salt and pepper and with extra lovage if you like.
Whizz again and thin to taste with a little more stock or buttermilk.
Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small piece of chopped fresh lovage.