Vichyssoise (Potato Soup)
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Ingredients 4 medium potatoes, peeled and sliced 1 large onion, diced 1 rib celery, diced 1 small bunch leeks, dice (optional) 2 ½ cups water 1 tbsp parve bouillon 1 cup parve milk salt and pepper 2 tbsp finely cut chives

Instructions

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.

Serving Size

6 - 8

Notes

Potato Soup - serve cold or hot

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .