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