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Chilled Potato Soup Recipe

It takes just minutes to blend together this unusual soup seasoned with basil," assures Sandi Pichon of Slidell, Louisiana. "It's creamy, rich and so refreshing on a hot summer day."

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Chilled Potato Soup Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1-1/3 cups milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon minced chives
1 cup (8 ounces) sour cream
1/4 cup white wine or chicken broth

Directions

Place all the ingredients in a blender or food processor; cover and process until smooth. Transfer to a bowl; cover and chill until serving. Yield: 4 servings.

To serve soup warm: Process milk, soup and herbs in a blender until smooth; transfer to a saucepan. Bring to a boil over medium, stirring constantly. Reduce heat. Add sour cream and wine or broth; heat through (do not boil).

Nutritional Facts 1 serving (1 cup) equals 235 calories, 15 g fat (10 g saturated fat), 55 mg cholesterol, 653 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Chilled Potato Soup in Quick Cooking July/August 1998, p46