Prepare the Potato Soup
Sauté all vegetables over low heat for 15–20 minutes, stirring occasionally.
Sprinkle flour over vegetables and stir.
Add spices and water and bring to a boil.
Reduce heat and cook for one hour.
Directions
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Styling and Photography by Tamara Friedman
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This is our favorite potato soup recipe, and I’ve served it for many years after the fasts. It’s delicious and enjoyed by all!
We do not put in the flour as it's not needed. The potatoes make it creamy enough.