Potato-Leek Soup

Leah Leora Leah Leora
4.0 (2 reviews)

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.

1h 5
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

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.

About

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.

Description:

Styling and photography by Chay Berger

www.thevoiceoflakewood.com
(732) 901-5746

Suggested Recipes

Explore

blended soups Leah Leora leek leek soup potato soup potatoes simanim
Did you make this recipe yet?

What Cooks Are Saying

4.0 out of 5

2 global ratings

5 star
50%
4 star
0%
3 star
50%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

shira •

WAY too spicy with the cayenne pepper. I had severe heartburn after cooking this soup acc to instructions. Also too much black pepper. I made it a second time with 1/4 tsp garlic, 1/4 tsp black pepper, and no cayenne. Much better.

Overall flavor is pretty basic, nothing rich or complex but for a pareve version of this soup it’s very good.