Instructions: Cook the potatoes in the stock and white wine until soft, then add all of the remaining ingredients, except the heavy cream, and simmer for 5 minutes. Cool. Process the soup in a food processor or blender until smooth. Chill well. When ready to serve, add the cream. Serve the soup in chilled glass bowls for a very cool look. Garnish with a sprig of fresh mint if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.