Ganzeh Galus Guide: Jewish Revival in the Deep Diaspora

Jewish Learning
Shabbat & Holidays
Jewish Arts, Politics & Culture
Jewish Directory

Potato Soup



  • 4 leeks
  • 2 onions
  • 2 tablespoons oil
  • 4 potatoes
  • 4 cups water or broth
  • 2 cups milk
  • 1 tablespoon chopped scallions
  • 1-2 teaspoons salt
  • lots of pepper


  • Carefully wash leeks (dirt gets caught between the layers). Slice white parts thinly and discard green parts.
  • Chop onions
  • Wash and slice potatoes (peeling makes a more elegant soup; unpeeled is interestingly earthy, and literally earthy if you don't wash well enough). Always put peeled and sliced potatoes in a bowl of very cold water as soon as they are cut to keep them from turning brown and keep them there until you are ready to use them.
  • Using a large soup pot, fry leeks and onions in oil until they are soft and slightly colored. Or for a stronger taste, turn the heat up higher and fry them until they turn dark brown and caramelized.
  • Add sliced potatoes, water or broth and salt.
  • Boil about one half hour until the potatoes are very soft.
  • Puree in food processor (in batches) until completely smooth.
  • Return to pot, mix in milk and lots of pepper and heat but DO NOT BOIL (the milk will curdle).
  • Serve hot, or better yet, cool slowly in the refrigerator -- 3-4 hours -- and serve cold.
  • Garnish with chopped scallions just before serving. If serving cold, add a dollop of sour cream or creme fraiche on top, too.

Return to Ganzeh Galus Guide Home Page.
More Jewish food and recipes from Ganzeh Galus Guide.

You are visitor number [counter isn't working] since 21 Elul 5767