This buttermilk cream of potato soup recipe was almost created in error. I recently had created a Crunchy Gluten Free Onion Rings Recipe for Answers.com. I had soaked the onion rings in buttermilk and had about a third of the rings leftover. I had left them in the refrigerator for about three days and when I opened up the container it smelled amazing! I knew I had to create a soup recipe out of it, and did just that. I have fallen in love with this soup and will definitely be making it again. I hope you enjoy it as much as I did.
Gluten Free Buttermilk Cream of Potato Soup Recipe
An amazing, hearty, potato soup using buttermilk that you will definitely want to keep in your recipe box. Impress your guests with very little effort.
- 1 lb. russet potatoes, peeled and cut into 3/4-inch pieces
- 2 3/4 - 3 1/4 cups buttermilk (depending upon thickness desired)
- 2 Tablespoons fresh onion juice (or soak 1/3 large, thinly sliced onion in buttermilk for 3 days, covered & refrigerated)
- 4 Tablespoons butter (or gluten-free margarine or dairy-free spread, or 3 Tbsp oil)
- Salt and white pepper, to taste
- Gluten-free bacon bits, pieces, or crumbles (Hormel brand) (optional or see other options in last step)
- Add potatoes to a saucepan and cover with cold water. Bring to a boil, and lower heat. Simmer for 15 minutes.
- Add buttermilk, and onion juice, if using, to a saucepan along with the butter and melt over medium heat.
- Drain potatoes and add to the warm buttermilk mixture.
- Add a little salt and white pepper.
- Using a handheld immersion blender, puree the mixture. (Alternatively, allow the mixture to cool in the refrigerator for 10 -20 minutes and puree in batches in your contertop blender.)
- Taste and season with additional salt and pepper, as desired.
- Ladle into soup bowls or cups and top with bacon bits, caramelized onion, freshly chopped basil or parsley, or grated or shredded cheese. This soup may also be served chilled.
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