Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Buttermilk Potato Soup 3.1 (110) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 11, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 This unique potato soup recipe combines hot boiled potatoes and caramelized onions with cold buttermilk. The soup is put together in individual serving bowls and garnished with fresh dill. Peeling a band around each potato is a Martha-level touch that adds to the presentation. Ingredients 2 pounds potatoes, such as Gold Rush, Austrian Crescent, All Blue, and Red La Soda 1 teaspoon coarse salt, plus more to taste 1 tablespoon unsalted butter 1 tablespoon olive oil 4 small onions, thinly sliced 3 cups buttermilk Freshly ground pepper 1 tablespoon dill, roughly chopped Directions Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately. Rate it Print