So I set out to make this delicious soup and lo and behold, I was full! I decided to look into any health benefits potato soup might have. So guess what? The bad rap that potatoes get is mostly from the way we prepare them; fried, cheesy and over-oiled. In fact, potatoes are a great source of vitamin C. It does lose a lot of the vitamin through cooking though. At 275 calories for a large potato, you also get vitamin B6, potassium, iron and copper, not to mention the fiber content it has. All these facts are assuming you keep the skin on.
So don’t groan when you look at the 20 pounds of potatoes you have to prepare for Pesach. Feel good knowing that you are nourishing your body (and staving off pre-Yom Tov hunger pangs.)
6 large potatoes, small chunks
1 large onion, diced
6 cups water
1/4 cup oil
Handful of fresh parsley leaves, chopped
2 tsp. salt
1/8 teaspoon red pepper flakes (optional)
1 cup of sour cream (optional)
Put all the ingredients in a pot. Cook over medium heat for 45 minutes or till soft. Mix potatoes further until some potatoes break down further.
Serve in bowls and garnish with a dollop of sour cream.