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White Soup for Sabbath

By Used by permission from the book, "Sabbath: A Gift of Time" by Bonnie Saul Wilks
This hearty potato and onion winter soup is a wonderful start to a Shabbat meal. Its creamy white color is another appropriate welcome for the Bride and Bridegroom on Shabbat!


  • 1/4 cup butter
  • 2 leeks (white and pale green parts), chopped
  • 2 large white onions, chopped
  • 3 shallots tops (white and pale green), chopped
  • 2 large celery stalks, chopped
  • 1 large potato, peeled and chopped
  • 1 garlic clove, peeled and minced
  • 5-6 cups chicken stock
  • ½ cup dry Sherry
  • Black pepper and salt to taste


1. Sauté all chopped vegetables but potato in butter until translucent.
2. Add Sherry and cook until liquid evaporates.
3. Add 5 cups stock and potato. Simmer until potato is tender.
4. Puree soup in blender or food processor.
5. Return to pot and heat thoroughly. Use extra chicken stock to thin if necessary.
Garnish with chives and croutons.
Serves 6.