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A comforting dish, this soup is a never-fail winner that chases away those winter chills! Recipe by Faigy Grossman.
1 large onion, diced
oil or butter, for sautéing
2 stalks celery, chopped
3 carrots, peeled and cut into half-rounds
4 potatoes, peeled and cut into small cubes
5 and 1/2 cups water
2 teaspoons salt, or to taste
black pepper, to taste
1 tablespoon chicken consommé powder (parve)
1 and 1/2 cups milk
1/4 cup shredded cheddar cheese and pizza cheese blend
In a large pot, sauté onion in oil or butter until golden. Add vegetables, water, and seasonings; stir to combine.
Bring to a boil and lower heat to medium; cook for 40 minutes or until vegetables are cooked through. Reduce heat to medium-low; add milk and bring to a boil again. Remove from heat.
After ladling into individual bowls, garnish with a teaspoon of shredded cheese.
Photography: Daniel Lailah Styling: Amit Farber
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Dairy Potato Soup I left out the cheese part, and it was a hit after the fast! Thank you!
Pretty good but… The soup was delicious but the cheese was not a hit in my house…cheese not recommended for picky eaters