Today is February 21, 2018 / /

Kosher Nexus
  • Find us on Facebook

  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Old Fashioned Potato Soup


This recipe is dairy, but it can be made pareve, too

What You’ll Need:
  • 1 1/2 cups diced onion
  • 1/4 cup (1/2 stick) butter orĀ  pareve margarine
  • 4 cups large-diced potatoes (about 2 to 2-1/2 pounds)
  • 1 carrot, coarsely grated
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried dillweed
  • 3 cups milk or pareve milk substitute
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup potato flakes
What To Do:
  1. In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed.
  2. Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.
  • If you’d like, add frozen peas or broccoli at the milk stage.