Creamy Kosher Parve Potato Soup Recipes

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CREAMY POTATO LEEK SOUP (PAREVE OR DAIRY)



Creamy Potato Leek Soup (Pareve or Dairy) image

In a large pot, heat over medium heat. Add butter or margarine & melt . Add leeks or onions & sprinkle some salt & some sugar (just a fingerful of each). Stir &

Provided by annette

Categories     Soups

Time 1h

Yield Servings

Number Of Ingredients 8

2 tablespoon butter or margarine more as needed
2 whole leeks, sliced or 1 large onion cut up
4-6 Yukon Gold or Idaho potatoes peeled & cut into small chunks
to taste salt & pepper
1-1/2 tablespoon pareve chicken soup mix Lieber's or any other without MSG
6 cup water
1 pint cream, half & half or pareve whipping cream
to taste dried dill

Steps:

  • In a large pot, heat over medium heat. Add butter or margarine & melt . Add leeks or onions & sprinkle some salt & some sugar (just a fingerful of each). Stir & cook 5 minutes. Add potatoes. Stir till well coated. f you need to add more butter/margarine, then do it a tablespoon at a time. Lower heat to low/medium. Cover & cook for 10 minutes. Stir & add seasonings & soup mix. Stir & cook 2 minutes. Add water, stir, cover & cook for 15 minutes till just about boiling. Close heat & uncover. Let cook 5 minutes. With an immersion blender (stick blender, puree everything in the pot till smooth. Add cream & stir. When you ladle out the soup, top with dried dill.

Nutrition Facts :

CREAMY KOSHER PARVE POTATO SOUP



Creamy Kosher Parve Potato Soup image

Make and share this Creamy Kosher Parve Potato Soup recipe from Food.com.

Provided by bamedeo

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

5 large potatoes (you may use sweet potatoes instead)
5 medium leeks
1 tablespoon consomme, Osem Chicken Style Instant Soup and Seasoning Mix
2 cups water (use rice milk for creamier soup)
1 tablespoon olive oil (use coconut oil if using sweet potatoes)
1 1/2 teaspoons sea salt
1 teaspoon pepper, fresh ground
1 garlic clove, crushed (may substitute garlic powder or minced garlic from a jar)

Steps:

  • Peel and cube potatoes, and chop leeks and set aside.
  • Heat olive oil in a large stock pot. Once it begins to heat up, add leeks; Sauté until the leeks soften up - 3-5 minutes.
  • Add potato, and chicken seasoning/water; Depending on the size of your potatoes, you may need more broth than called for - just make sure that the vegetables are covered by about 3/4-1 inch of broth.
  • Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the leek and the potatoes are soft and tender.
  • Add soup to blender [I use my Ninja!] with a ladle, making sure to evenly distribute enough liquid to help blend your vegetables well. The amount of broth you add will determine the thickness of your soup. You may wish to keep some of the vegetables aside if you prefer some chunks in your soup.
  • Puree soup until smooth, and serve immediately.
  • OPTIONS: • Add soy-based imitation bacon bits. -- Kosher of course! • Add Kosher cheddar cheese [NO LONGER PARVE]. • Use chives instead of onion or leeks. • Leave skin on potatoes but wash thoroughly instead.

Nutrition Facts : Calories 228, Fat 2.1, SaturatedFat 0.3, Sodium 475.6, Carbohydrate 48.5, Fiber 6.2, Sugar 4, Protein 5.6

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