Potato-Leek Soup

A classic soup made with leeks, potatoes, and onions simmered in vegetable stock, this Rosh Hashanah siman recipe can be enjoyed both on Yom Tov and year-round.

Directions

Prepare the Potato-Leek Soup

1. In a large pot over a medium flame, heat oil. Add garlic, onions, and leeks and cook for five minutes or until soft.

2. Add potatoes, salt, pepper, cayenne pepper, and cumin. Mix, cover the pot, and cook for five minutes or until potatoes soften.

3. Add vegetable broth, mix, and bring to a boil.

4. Reduce and simmer until potatoes are completely soft, around 20–30 minutes, mixing every once and a while.

5. Serve chunky and rustic, or puree with an immersion blender until smooth.

6. Top with any of the optional garnishes if desired.

Notes:

To slice leek: Cut off the bottom root of the leek and the dark green leaves at the top. Cut the leek lengthwise, then rinse well under a strong stream of water. Cut leek into thin half-moon slices.