janda310/31/13




I have been making this soup for almost 20 years. It can be made either dairy or pareve. Great on a cold winter night, or even for a Chanuka party! Heats up nicely & freezes beautifully!






  • SERVING/YIELD
    6-8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #58668

























INGREDIENTS













  • 2 Tbsp butter (if pareve, olive oil)










  • 1 leek, cleaned, checked & diced, using the whole leek










  • 6-8 Yukon gold potatoes, peeled & cut up










  • 2 tsp kosher salt










  • 1 Tbsp chicken soup mix










  • 2 tsp black pepper










  • 6-8 cup water










  • 1 pint cream (or if pareve, whipping cream)










  • 2 Tbsp fresh dill, chopped










  1. In a large heavy pot, put in butter (or oil) over medium heat. Add leeks & salt & sautee for 5 min. Add potaotes. Lower heat to medium-low, stir, cover & cook for 15 minutes.



  2. Add soup mix & pepper. Stir. Cook uncovered for another 5 minutes. Add water, stir cover & cook for 15 minutes. Take off heat & let cook for 10 min,



  3. Transfer to a blender or processor. Blend until soup is completely smooth & there are no lumps. Adjust seasonings. Pour back to the pot. Add cream (or pareve cream) & stir. When you ladle it into the bowls, sprinkle the chopped dill.















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