Name: Potato-Cheese Soup, Hot or Not
Ingredients: 4 md Potatoes, ( 1 1/3 pounds) peeled and thinly sliced; 1 md Leek, (white portion only), thinly sliced; 2 1/2 c Chicken stock, homemade or low-sodium canned; 1 c Water; 1 1/2 c Buttermilk; 1 c Asiago cheese, shredded; Freshly ground black pepper to taste; Chopped parsley and thinly sliced green onions, for garnish

When you wish to do something evil, you retire from the public into your house where no enemy may see you; from those places of your house which are open and visible to the eyes of men you remove yourself into your room; even in your room you fear some witness from another quarter; you retire into your heart, there you mediate: He is more inward than your heart. Wherever, therefore, you shall have fled, there He is. From yourself, whither will you flee? Will you not follow yourself wherever you shall flee? But since there is One more inward even than yourself, there is no place where you may flee from God angry but to God reconciled. There is no place at all whither you may flee. Will you flee from Him? Flee unto Him.

Herman Bavinck

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cookbook, Soups, Stews, Chowders	6	Servings

INGREDIENTS

4	md	Potatoes, ( 1 1/3 pounds) peeled and thinly sliced
1	md	Leek, (white portion only), thinly sliced
2 1/2	c	Chicken stock, homemade or low-sodium canned
1	c	Water
1 1/2	c	Buttermilk
1	c	Asiago cheese, shredded
		Freshly ground black pepper to taste
		Chopped parsley and thinly sliced green onions, for garnish

INSTRUCTIONS

In a 2-quart saucepan, combine the potatoes, leek, stock and water. Bring
to boil; cover and cook until potatoes are tender, approximately 10
minutes. Transfer to an electric blender or food processor and blend until
almost smooth.
Return the soup to the saucepan. Stir in the buttermilk. Bring to a simmer.
Gradually add the cheese, stirring constantly until the cheese melts.
Season with pepper. Serve hot, or cover and chill for several hours to
serve cool. Garnish each serving with a sprinkle of parsley and green
onions. Serves 4 to 6
Typos by Brenda Adams <adamsfmle@sprintmail.com> Maggie Waldron; "Potatoes,
A Country Garden Cookbook"
Tangy and creamy buttermilk soup.
NOTES : Russet, White Rose or Yukon Gold potatoes give creamy texture.
Recipe by: Waldron; "Potatoes"
Posted to MC-Recipe Digest V1 #377, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

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