Leek soup (Zupa Porowa)

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4 medium potatoes

2 large onions

2 large leeks

113 g unsalted butter

1 Knorr bouillon cube

1 Maggi bouillon cube

Salt, pepper and Vegeta to taste

Giblets from 1 chicken or turkey, diced (optional)



Melt butter in pan, add sliced leek (seasoned with salt and pepper) and stir gently over low heat for a few minutes.

Remove leek and repeat the same step with onions (also seasoned with salt and pepper).

In a large pot place leek, onions, stock of Knorr bullion and stock of Maggi.

Add water, season with extra salt and pepper (if needed), add pinch of Vegeta and heat. Bring to boil.

Reduce heat and cook covered for about 20 minutes.

Add finely cubed potatoes and continue to cook over low heat until potatoes start to get soft (at least 30 minutes).

You can also blend it with an immersion blender or hand mixer (after it cools down). If you decide to do that-mix in two tbsp of heavy cream. Just blend the whole thing until smooth.

Serve with warm toasted bread.











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