Please enter the email you’re using for this account.
Parve
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Esti prepares this soup so one of her children, who is allergic to dairy, can enjoy something creamy. But the whole family enjoys it!
1-2 tablespoons oil
1 large Spanish onion
5 pounds Yukon Gold potatoes, peeled and cubed
1 and 1/2 tablespoons salt
1 tablespoon Gefen Garlic Powder
1/2 teaspoon black pepper
Heat oil in a six-quart pot. Add onion and sauté until soft and golden.
Add potatoes. Fill pot with water almost to the top. Add salt, garlic powder, and black pepper. Bring to a boil and boil until potatoes are fork tender.
Using a slotted spoon, remove half of the potato cubes.
Blend the remaining soup (using an immersion blender or traditional blender) and add the potato cubes back in.
Adjust seasoning to taste. For an interesting kick, add some smoked paprika.
Photography by Esti Waldman
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
I halved the recipe with 5 potatoes and 1 whole purple onion. It was delicious! And, it was really easy to make.
The soup was so creamy that my family members wanted to know if I was sure it wasn’t dairy.
Thanks for this great recipe!
It’s around 10 potatoes.