German Potato Soup
soups
2 teaspoon vegetable oil, preferably
1 canola
1 small onion, finely chopped
1/2 teaspoon caraway seeds
1 can (10 oz) condensed cream of
1 celery soup, preferably
1 reduced-fat
1 1/2 cup skim milk
1 cup diced boiling potatoes
1/2 cup buttermilk
1 tablespoon chopped fresh dill, or 1 ts
1 dried
1 salt and freshly ground
1 black pepper to taste
Heat oil in a saucepan over medium-high heat. Add onions and caraway seeds and saute until the onions begin to color, 2 to 3 minutes. Add soup, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes. Add buttermilk and dill and stir until heated through; do not allow the soup to boil. Season with salt and pepper. Makes about 4 cups. Serves 3.
Taken from The Riverside Press Enterprise (April 27, 1995)
Yield: 4 cups