Passover Potato Soup with Franks
Source: Empire Kosher
Yield: 6 servings

• 3 cups good homemade chicken broth
• 6 large potatoes, peeled and cut into chunks
• 2 leeks, rough top part discarded, cut into chunks
• 1 onion, peeled and chunked
• 2 tablespoons fresh parsley
• Salt and pepper to taste
• 1 package KP turkey or chicken franks, sliced into coins *SEE NOTE

• NOTE: for small children, cut in half lengthwise and then slice into half moons

Add the potatoes, leeks and onion to the broth. Bring to a boil, and simmer until the vegetables are virtually falling apart. In a food processor or a blender, or with a hand-held blender, process in batches until smooth.

Place the puree back into your saucepan. Add more chicken broth if the puree seems too thick. Add the cut up franks, simmer on low until the franks are hot, about 3 minutes or so. Sprinkle parsley on top, correct seasoning with salt and pepper if needed.

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