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PASSOVER POTATO SOUP WITH FRANKS

Yield: 6 servings

*NOTE: for small children, cut in half lengthwise and then slice into half moons

Add the potatoes, leeks and onion to the broth. Bring to a boil, and simmer until the vegetables are virtually falling apart. In a food processor or a blender, or with a hand-held blender, process in batches until smooth.

Place the puree back into your saucepan. Add more chicken broth if the puree seems too thick. Add the cut up franks, simmer on low until the franks are hot, about 3 minutes or so. Sprinkle parsley on top, correct seasoning with salt and pepper if needed.

Don't let the title put you off: This soup is delicious, and made into a complete meal by the addition of the turkey or chicken franks. This is a soup for all ages, which is terrific accompanied by the obligatory matzoh. Finish with fresh fruit!


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