Creamy Potato Soup
1/2 tablespoon butter, margarine or olive oil
1 medium onion, chopped
2 tablespoons dry sherry or white wine
1.5 pounds potatoes, cut in 1/2 inch cubes (about 4 cups)
2 cups chicken or vegetable stock (or 1 can plus water to make 2 cups)
1 teaspoon salt
Ground white pepper
Freshly grated nutmeg
1/2 cup low-fat buttermilk
1/2 cup skim milk
Heat butter or margarine in soup pot; add onion. Saute until
golden, about 5 minutes. Add sherry and potatoes; cook, stirring,
until sherry evaporates, about 30 seconds.
Add stock, salt, pepper and nutmeg. Bring to boil. Reduce heat
to simmer and cook, covered, about 20 minutes or until potatoes
are very tender.
Ladle potato mixture into blender. Leave a few potatoes and onions
whole for texture, if desired. Add milks and blend until very
smooth. Return soup to saucepan; cook over low heat until warmed
through. If soup is too thick, thin with milk.
Serve very hot, garnished with chives if desired.