This soup is very rich, creamy, and ﬂavorful.
White Velvet Potato Soup
- Cooking and Prep: 45 m
- Serves: 8
Make the Soup
Combine diced vegetables, water, bay leaf, and garlic in a large pot. Bring to a boil.
Partially cover, reduce heat and simmer 30 minutes or until vegetables are tender. Remove bay leaf.
Blend soup until smooth, using hand blender or food processor. Return soup to medium ﬂame. Stir in wine or apple juice and salt. Cook for three minutes or until thoroughly heated. Stir in milk or parve milk.
Place soup in bowls. Drizzle each serving with oil and sprinkle with scallions. Serve with toasted bread or croutons.
Freezes well, although the texture will change somewhat.
Photography and Styling by Chavi Feldman