Buttermilk Potato Soup
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 tbsp
Olive Oil4 small
Onion (thinly sliced)3 cups
Buttermilk1 tbsp
Dill (roughly chopped)Directions:
1
Place potatoes in a medium saucepan, cover with cold water, and add salt
2
If using more than 1 variety, use a different saucepan for each to accommodate varying cooking times
3
Bring to a boil, and then reduce to a simmer and cook until fork tender, about 10 to 20 minutes
4
While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions
5
Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes
6
Drain potatoes, and let cool briefly
7
With a paring knife, remove a decorative band of peel from the center section of each potato
8
Divide potatoes between 4 soup bowls and pour 3/4 cup buttermilk into each bowl
9
Top with caramelized onions, season with salt and pepper, and garnish with dill
10
Serve immediately