Recipe: Potato and Buttermilk Soup (blender or food processor)

POTATO AND BUTTERMILK SOUP

4 cups diced peeled potatoes (about 4 large baking potatoes)
4 cups diced onions (about 4 large onions)
3 cups defatted chicken stock
1 cup buttermilk
1 tsp chopped fresh dill (or 1/2 tsp dried dill)
1 tbsp margarine
salt and freshly ground black pepper (to taste)

Place the potatoes, onions, and stock in a large kettle and bring to a bubbling simmer over medium-high heat. Cook for about 25 minutes or until the potatoes are soft.

Remove the kettle from the heat and pour the contents into a blender or food processor and puree until very smooth.

Transfer the puree back to the kettle and add the buttermilk, dill, margarine, salt, and pepper. Simmer for about 5 minutes over low heat until heated through.

Servings: 8
Adapted from source: How To Eat Like A Southerner And Live To Tell The Tale by Courtney Parker