Best Buttermilk Potato Soup Recipes

BUTTERMILK POTATO SOUP

Steps:

• Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
• While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
• Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

COLD POTATO-BARLEY BUTTERMILK SOUP

Steps:

• Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
• Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.
• Mid- to late summer is our brief chance to grab what we can of sun, sand, and-soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
• To round out a meal of cold soup, add a substantial salad, a good bread, and if you'd like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
• Calories: 183
• Total Fat: 0g
• Protein: 6g
• Carbohydrate: 38g
• Cholesterol: 3mg
• Sodium: 50mg

BUTTERMILK AND STEAMED-POTATO SOUP

Steps:

• Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water; place steamer in pot. Bring water to a simmer, cover, and steam until potatoes are tender and easily pierced with a knife, 20 to 25 minutes.
• Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook,stirring occasionally, until fennel is starting to caramelize, 8 to 10 minutes. Add shallot; cookuntil golden brown and caramelized, about 5 minutes more.
• Divide potatoes evenly among 4 bowls. Pour buttermilk over potatoes. Top each bowl with fennel mixture, kale, and dill. Season with flaky salt and pepper; serve.

CHILLED SPINACH-POTATO SOUP WITH BUTTERMILK

Steps:

• Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
• Add the leeks, garlic and spinach during the last 5 minutes.
• Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
• Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
• Stir in the buttermilk just before serving and add white pepper to taste.
• Sprinkle on the fresh dill for garnish.

LOVAGE, POTATO & BUTTERMILK SOUP

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.