A delicious meat and potatoes soup that is hearty and filling and perfect for any night of Passover!
Meaty Potato Soup
Recipe By Fleishigs Magazine
- Cooking and Prep: 2 h
- Serves: 12
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Soup
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Heat a large pot over high heat.
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Season flanken with salt and pepper. Add 1/2 teaspoon oil and the flanken to pot and brown about two minutes per side. Remove meat from pot and set aside.
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Add remaining oil and onions to pot. Cook for just two minutes, until onions are heated through (since they are already cooked!).
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Pour wine into onions and stir, scraping up any bits from the bottom of the pan. Cook for two minutes.
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Place flanken into a mesh soup bag (this will make it easier to remove before blending). Return meat to the pot and add potatoes and 12 cups chicken stock. Bring to a boil, reduce heat, and simmer for one to one and a half hours.
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Remove meat and blend soup using an immersion blender. If soup is too thick, add reserved chicken stock 1/2 a cup at a time, until it's the consistency you like.
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Return meat to soup. Continue to cook soup on low heat, stirring often, until meat is tender.
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Once tender, remove meat, shred with a fork, and then return to the pot. Serve soup hot and enjoy!
About
By: Danielle Renov from Fleishigs Magazine Issue #6
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