Chilled Potato Soup

SUBMITTED BY: Sandra Pichon

"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.'"

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 1/3 cups milk
1 (10.75 ounce) can condensed cream of potato soup, undiluted
3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon snipped fresh or dried chives
1 cup sour cream
1/4 cup white wine or chicken broth

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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.

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).

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