Chilled Spinach-Potato Soup With Buttermilk

Recipe by Geema
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
  • Add the leeks, garlic and spinach during the last 5 minutes.
  • Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
  • Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
  • Stir in the buttermilk just before serving and add white pepper to taste.
  • Sprinkle on the fresh dill for garnish.
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