Chilled Potato Soup
- 3 large - Potatoes, peeled and sliced
- 4 - Green onions, thinly sliced
- 3 tablespoons - Butter or margarine
- 2 cups - Chicken broth
- 1 cup - Water
- Salt & pepper
- 1 - Bay leaf
- 2 cups - Half & Half
- ½ teaspoon - Ground nutmeg
- ½ teaspoon - Celery salt
- Chopped chives for garnish
Over low heat, melt the butter in a large saucepan or Dutch oven.
Add potatoes & onions and cook gently, stirring often, for 5 minutes.
Add chicken broth & water, bring to boil.
Add salt, pepper & bay leaf.
Cook over low heat until potatoes & onions are tender, about 15 minutes.
Remove the bay leaf and puree in a blender or press through a fine sieve.
Return soup to pan and stir in the half & half, nutmeg & celery salt.
Reheat soup; do not let it come to a boil.
Remove soup from heat, let cool and tranfer to refrigerator until chilled.
Serve the soup in individual bowls.
Sprinkle with chives.
Note: Soup can also be served hot.