NOV. 5, ‘25 // Potato Leek Soup A simple and comforting potato leek soup that’s creamy, cozy, and effortlessly delicious. Made with wholesome ingredients for a smooth, milchig bowl of warmth in every spoonful. A Perfect light meal for Melaveh malkah. INGREDIENTS: • 1 Onion, diced • 3 large Leeks, white part only, thinly sliced • 3 Tbsp. Butter • 5 Yukon gold Potatoes, peeled and diced • 5 cups Water, dissolved with 5 tsp. Soup mix • 1 cup Milk • Salt and Pepper, to taste • Chopped fresh parsley, for garnish DIRECTIONS: 1. In a medium pot heat the butter. Saute the leek and onions until soft. Add the potatoes and water and bring to a boil and simmer for 25 minutes. Using an immersion blender, blend until smooth. Add the milk, salt, and pepper and mix well. 2. Serve with chopped parsley for garnish. 72
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