Potato Soup Potato soup was the "Jewish penicillin" in our house when I was growing up. My uncle called it Ruth's "Sick Soup". No matter what ailed anyone it was sure to be the cure, or at least, the comfort. |
| 4 cups peeled and diced russet potatoes 1 cup chopped yellow onions or sliced leeks chicken or vegetable stock F ½ cup chopped celery ¼ cup chopped parsley salt and pepper to taste 1 cup heavy cream or milk, optional |
| F The amount of the stock needs
to be enough to cover ingredients generously and keep the potatoes afloat.
Substitute water for stock, if desired. Put all ingredients except the cream or milk into large pot. Cover pot. Bring stock to a boil and reduce to simmering. Cook until potatoes are soft enough to begin to "mush". For the fancy French version use leeks and add heavy cream and serve hot in the winter or cold, vichyssoise, during warm weather. Don't add cream or milk if serving to a patient who has a fever. |
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