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Chilled Potato Soup

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.'"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 54 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

Directions

  1. Place all the ingredients in a blender or food processor; cover and process until smooth. Transfer to a bowl; cover and chill until serving.

Footnotes

  • 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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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2009 by kelly 
I did not care for this recipe. I would never make this again. MORE

 
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