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Coming up with a spectacular dairy soup idea isn’t an easy feat, but we can all use a fun change from the basics. This creamy soup is one you’re sure to love.
2 tablespoons Mehadrin butter
1 onion, diced
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
2 potatoes, cubed
1 large sweet potato, cubed
6 cups water
2 cups milk
1 (8 ounce) container Mehadrin sour cream
1 heaping tablespoon salt
dash freshly ground Gefen Black Pepper
16 ounces Beleaf Frozen Broccoli Florets, thawed
Mehadrin shredded mozzarella cheese
Preheat oven to 375 degrees Fahrenheit.
Heat butter in a large pot. Add onions and garlic, sprinke with salt and pepper, and sauté until translucent.
Add cubed potatoes, sweet potatoes, water, milk, sour cream, salt and pepper and bring to a boil. Cook for half an hour, until potatoes are soft. (Stir occasionally).
While the soup is cooking, roughly chop broccoli and spread on a lined pan. Place in oven and bake uncovered for 10 minutes, and then covered for another 10 minutes
Partially blend the soup with an immersion blender. Blend until thick but chunky.
Add broccoli to the soup and cook for an additional 15 minutes.
Place a handful of shredded cheese in a bowl and ladle the soup over it.
How Would You
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This soup was really good! Don’t skip the broccoli!
Parve This soup sounds delicious!
is there any way to possibly turn it into parve? what can sour cream be substituded with?
tnx!
You could use silken tofu and blend the soup more fully, or parve sour cream.
Delicious Was really yummy just great!
Such an interesting combination.