Submitted by Chaya Leah Bruk
As we finish Rosh Hashasha, I get to thinking about succos and one of my favorite things. I love sitting in the chill autumn air, with the family, in a beautifully decorated sukkah. Every year my mother would make this delicious potato leek soup and it was the perfect thing to warm us up on the chilly nights. I loved it so much that it was the soup I requested to have on my Bat Mitzvah. However, due to it being spring and us being inside, it was not the same. This soup will never taste as good as it does when we are all enjoying it together in the sukkah.
Ingredients:
- 2 large leeks
- 2 TBL olive oil
- 1 cup chopped onion
- 8 cups chicken/vegetable stock
- 1.5 lb potatoes
- 1 cup non-dairy creamer
- ½ tsp salt
- 1 tsp pepper
Directions
- Wash the leeks and cut off the tops and bottoms. Cut remaining part of leek into ¼ inch slices.
- Chop up onion and place in big pot with olive oil and leeks
- Cook for 10 minutes until soft and golden
- Add stock, potatoes, salt and pepper
- Bring to a boil and let simmer for 30 minutes
- Blend with immersion blender until it is smooth but still has some small pieces of potatoes
- Add non-dairy creamer slowly
- Add salt and pepper
- Serve!
