2 cups water
2 cups cubed, peeled potatoes
1/2 cup sliced green onion
1 tablespoon instant chicken bouillon granules
1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1 clove garlic, minced
1/8 teaspoon pepper
1 cup buttermilk
Fresh tarragon or fresh savory (optional)
In a large saucepan combine water, potatoes, green onion, chicken bouillon granules, tarragon, garlic, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are very tender. Cool.
Drain the potatoes, reserving the liquid. Mash potatoes. Gradually stir in the reserved liquid. Stir in the buttermilk. Transfer mixture to a bowl; cover and chill for 4 to 24 hours.
To serve, ladle chilled soup into bowls. If desired, garnish each serving with additional tarragon or savory.
Recipe makes six to eight servings.
Nutrition Information per Serving:
Saturated fat 0g
Diabetic Exchange: 1 starch