Serves: 10
Total Calories: 174

2 tablespoons butter or margarine
3 tablespoons onions chopped
3 russet potatoes large, peeled and cubed
2 cups water
1 teaspoon salt
1 cup milk
1 1/2 cups sour cream
Salt and freshly ground white pepper to taste
1/2 cup cream
3 tablespoons chives chopped fresh
3 tablespoons parsley chopped fresh

Melt butter or margarine in large saucepan add onion and sauté 2 to 3 minutes. Add potatoes, water, and salt. Boil until tender. Cool. Purée mixture in food processor or blender. Return to saucepan add milk, sour cream, salt, and pepper. Chill for 2 hours or more. To serve, add cream and taste for additional salt and pepper. Sprinkle with mixed chives and parsley.

Nutritional Facts:

Serves: 10
Total Calories: 174
Calories from Fat: 115

More Recipes from the Fresh from the Garden Cookbook:
Carrot Vichy Soup
Cucumber-Yogurt Soup
French Onion Soup
Russian Vichyssoise
Tomato Bisque
Watercress And Green Pea Soup