Creamy Kosher Parve Potato Soup Food

QUICK-AND-EASY POTATO SOUP

Steps:

• Sauté chopped onion. Add in potatoes, carrot, and zucchini and stir. Let cook for a few minutes.
• Season with the soup mixes and salt. Add approximately eight cups water, bring to a boil, then lower heat and cook till potatoes are tender.

VEGETARIAN CROCK POT CREAMY POTATO SOUP

Steps:

• Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
• Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes.
• To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
• Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !

CREAMY KOSHER PARVE POTATO SOUP

Steps:

• Peel and cube potatoes, and chop leeks and set aside.
• Heat olive oil in a large stock pot. Once it begins to heat up, add leeks; Sauté until the leeks soften up - 3-5 minutes.
• Add potato, and chicken seasoning/water; Depending on the size of your potatoes, you may need more broth than called for - just make sure that the vegetables are covered by about 3/4-1 inch of broth.
• Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the leek and the potatoes are soft and tender.
• Add soup to blender [I use my Ninja!] with a ladle, making sure to evenly distribute enough liquid to help blend your vegetables well. The amount of broth you add will determine the thickness of your soup. You may wish to keep some of the vegetables aside if you prefer some chunks in your soup.
• Puree soup until smooth, and serve immediately.
• OPTIONS: • Add soy-based imitation bacon bits. -- Kosher of course! • Add Kosher cheddar cheese [NO LONGER PARVE]. • Use chives instead of onion or leeks. • Leave skin on potatoes but wash thoroughly instead.