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Vichyssoise (Potato Soup)

Courtesy of Women's Branch of the Orthodox Union

Print Recipe

Potato Soup - serve cold or hot

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.

Notes: Potato Soup - serve cold or hot