Cold Potato Soup

On any day...winter or summer...a bowl of good soup and a thick slice of coarse bread make an inexpensive yet nutritious and pleasant meal. This soup can also be served hot if you like.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 3  potatoes, large, peeled and sliced
• 4  green onions, thinly sliced
• 2  cups chicken broth
• 1  cup water
•  salt, to taste
•  pepper, to taste
• 1  bay leaf
• 2  cups half-and-half
• 1⁄2 teaspoon ground nutmeg
• 12  teaspoons  celery salt
• 3  tablespoons chives, chopped for garnish

Directions

1. Heat the butter in a large saucepan or Dutch oven; add potatoes and green onions.
2. Cook gently stirring over low heat for about 5 minutes.
3. Add chicken broth and water. Bring to a boil.
4. Add salt, pepper and bay leaf.
5. Reduce heat to low. Cook over low heat until potatoes and onions are tender, about 15 minutes.
6. Remove bay leaf.
7. Puree in blender or press through a fine sieve.
8. Return soup to the pan.
9. Add half-and-half, nutmeg and celery salt.
10. Season to taste.
11. Reheat soup but do not boil.
12. Chill soup.
13. Serve in individual bowls.
14. Sprinkle with chives.