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    Golden Potato Soup


    One and half pounds Yukon gold potatoes – Peeled and chopped

    Two parsnips – peeled and chopped

    One onion – chopped

    Three stocks of celery – chopped

    2 tablespoons olive oil

    1 tablespoon minced garlic

    4 cups vegetable or chicken broth

    1 cup water

    3 cups cauliflower florettes (you can use frozen)

    1 tablespoon chopped chives for garnish



    Fall is in the air and there’s no better way to start a Yom Tov meal then with a bowl of delicious soup. Try this as a nice change to the regular chicken soup. Your family and guests will love it.

    In a stock pot heat the oil on medium and add chopped onion and celery. Season with salt and cook 6 to 8 minutes until golden and softened. Add the garlic and cook for one more minute. Add the remaining ingredients and cover and cook over low flame approximately 2 to 3 hours until all vegetables are tender. Purée the soup with an immersion blender until smooth. Season with salt and pepper to taste and garnish with the chives to serve.