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Parve
Easy
1 Hour, 40 Minutes
Diets 
This rich and comforting soup contains potatoes, carrots, parsley root, onion and garlic, and is thickened with flour. Hearty enough for a meal on its own!
5 large potatoes, diced
1 large carrot, diced
1 parsley root, diced
2 cloves garlic, minced
1 onion, minced
1 tablespoon oil
2 tablespoons flour
1/2 teaspoon paprika
1 teaspoon salt
dash of pepper
parsley sprigs, chopped
2 and 1/2 quarts water
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.
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.