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No Allergens specified
This pareve, kosher for Passover cream of potato soup can be served cold or hot. Courtesy of the Women’s Branch of the OU
4 medium potatoes, peeled and sliced
1 large onion, diced
1 rib celery, diced
1 small bunch leeks, diced (optional)
2 and 1/2 cups water
1 tablespoon parve bouillon
1 cup parve milk
salt and pepper
2 tablespoons finely cut chives
Cook vegetables in water, covered, until mushy.
Stir in bouillon, salt and pepper.
Put through sieve or whirl in food processor.
Chill well.
Add parve milk. Serve cold, garnished with chives, if desired. May also be served hot.
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