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Chilled dairy potato soup with a nearly hands-off preparation and a very short ingredient list.
6 potatoes, cubed
1/2 teaspoon salt
8 ounces sour cream
2 cups milk
Boil cubed potatoes in salted water, for about 45 minutes until soft.
Drain, reserving one cup potato liquid.
Combine sour cream with half cup milk, beat with a fork until smooth. Continue adding milk and the reserved potato liquid to mixture, beating until smooth.
Place cooled potatoes in a bowl. Pour cream mixture over potatoes and serve cold.
Styling and Photography by Sarah Husney
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Freezer? Does this soup freeze well?
It would probably get piece,but then as you warm it up it should be ok. I am not a fan of freezing anything potato.