Erev Pesach Potato Soup
Yield: 10 Servings
- 6 large potatoes, cut into small chunks
- 1 large onion, diced
- 6 cups water
- 1/4 c. oil
- handful of fresh parsley leaves, chopped
- 2 tsp. salt
- 1/8 tsp. red pepper flakes (optional)
- 1 cup sour cream (optional)
- Put all the ingredients into a pot. Cook over medium heat for 45 minutes until soft.
- Serve in bowls and garnish with a dollop of sour cream and a sprinkle of additional parsley leaves.