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Ingredients
- 10 oz all purpose potatoes, pared and cubed
- 1 3/4 cups water
- 1/2 cup sliced scallions
- 2 chicken bouillon cubes
- 1 cup skim buttermilk
- 1 tbs + 1 tsp chopped fresh chives
Preparation
Step 1
In a medium saucepan, combine potatoes, water, scallions and bouillon cubes; bring to a boil.
Reduce heat; simmer, covered, 20 minutes, until potatoes are tender.
Transfer mixture to food processor; puree until smooth. Return mixture to saucepan. Add buttermilk and chives; bring just to a simmer (do not boil).
Ladle evenly into four soup bowls
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