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 or  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.


Posted on September 6, 2017 at 12:02 am by Rabbi Jeffrey Rappoport · Permalink
In: Health, In the Home, Kosher Kitchen, Kosher Recipes

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