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

Tangy and creamy buttermilk soup.

NOTES : Russet, White Rose or Yukon Gold potatoes give creamy texture.

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