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Jewish Recipes --> Recipes --> Vegetable Dishes  --> Potato Recipes

Kettle Potato and Leek Soup
Meat or Pareve
8 servings
Recipe Ingredients:
  • 2 large leeks
  • 2 tablespoons olive oil
  • 8 cups chicken stock or pareve chicken-flavored broth
  • 1 1/2 pounds potatoes, peeled and diced into 2-inch pieces
  • 1 cup nondairy creamer
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • fresh chopped chives for garnish
Trim root ends of leeks. Cut off top, leaving leek 6 to 7 inches long. Cut in half lengthwise. Cut each half into 1/4 inch slices. Soak in cold water to clean, then drain.

Heat oil in a large heavy pot. Add leek and onion and cook over medium-low heat for 5 to 10 minutes until soft and slightly brown. Add stock, potatoes, salt and pepper. Bring to boil, reduce heat and simmer until potatoes are tender, 25 to 30 minutes.

Strain liquid from soup into a bowl and reserve. Puree vegetables, in batches, in food processor. Add some of reserved liquid if needed.

Return reserved liquid and pureed vegetables to pot. Stir to blend. Gradually add nondairy creamer, stirring costantly over medium-low heat.

Salt and pepper to taste. Heat until steamy.

Garnish with chives.

Potato Recipes -- Leek -- Vegetables

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods