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Creamy Potato Leek Soup

Creamy Potato Leek Soup - Resource/Shavuot



Melt butter in the bottom of a stock pot.  Sauté leeks until tender 5 to 7 minutes.  Do not brown.  Sprinkle the potato starch over the leeks and cook several more minutes, stirring constantly, until the potato starch and leeks are blended is well blended.  Remove from heat.  Add hot water, 1/2 cup at a time, stirring constantly until blended.  Season with salt and pepper.  Return the pan to the heat (simmer temperature) and add the potatoes and cook, partially covered, 20 minutes or until potatoes are tender.  Stir in sour cream and serve immediately, or puree and then serve.  Garnish with finely chopped chives.


  • 2 tablespoons butter
  • 6 to 8 leeks, white parts only, sliced
  • 3 to 4 potatoes, peeled and diced
  • 2 tablespoons potato starch
  • 1/3 cup sour cream
  • 4 cups hot water
  • Chopped chives
  • Salt and pepper to taste

Apple Kugel (Apple Pudding)

Apples are a traditional food and is accompanied by a prayer recited just before eating them. Additionally, apples are traditionally incorporated into the recipes of the festive meal itself

Keftes de Prasa (Leek Patties)

This is a tradition to celebrate Rosh HaShanah and also as a sign of spring.

Ashkenazi Haroset

Haroset is a mixture of fruit, nuts, and wine, which are finely chopped or blended into a paste-like consistency. Haroset is meant to look like the mortar that the enslaved Israelites were forced to use to build Egyptian cities. However, haroset tastes sweet, which reminds us that even in bitter times, we can always find something sweet in our lives and that bitter times are eventually followed by the sweetness of salvation.