Creamy Kosher Parve Potato Soup Recipes

CREAMY POTATO LEEK SOUP (PAREVE OR DAIRY)

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.

CREAMLESS CREAM OF POTATO SOUP

Steps:

• Heat oil in a six-quart pot. Add onion and sauté until soft and golden.
• Add potatoes. Fill pot with water almost to the top. Add salt, garlic powder, and black pepper. Bring to a boil and boil until potatoes are fork tender.
• Using a slotted spoon, remove half of the potato cubes.
• Blend the remaining soup (using an immersion blender or traditional blender) and add the potato cubes back in.
• Adjust seasoning to taste. For an interesting kick, add some smoked paprika.

QUICK-AND-EASY POTATO SOUP

Steps:

• Sauté chopped onion. Add in potatoes, carrot, and zucchini and stir. Let cook for a few minutes.
• Season with the soup mixes and salt. Add approximately eight cups water, bring to a boil, then lower heat and cook till potatoes are tender.

CREAMY POTATO SOUP

Steps:

• In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
• Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
• Stir in milk, salt and pepper. Bring to a boil.
• In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
• Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

CREAMY KOSHER PARVE POTATO SOUP

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.