Introduction
Zupa krem z porów i ziemniaków, or creamy leek and potato soup, is a classic Polish dish that embodies the comforting flavors of simple, wholesome ingredients. With its smooth texture and mild yet savory taste, this soup is perfect for chilly days or as a light meal that brings warmth to the soul. The combination of tender leeks, earthy potatoes, and a creamy base creates a rich, velvety dish that is both satisfying and nourishing.
Ingredients:
3 medium leeks, cleaned and sliced (white and light green parts only)
3 medium potatoes, peeled and diced
1 medium onion, chopped
1 garlic clove, minced
4 cups vegetable or chicken broth
1 cup heavy cream or milk (for a lighter version)
2 tablespoons butter or olive oil
Salt and pepper to taste
Fresh herbs for garnish (such as parsley or chives)
Optional: a squeeze of lemon juice for brightness
Instructions:
Prepare the vegetables
Clean the leeks thoroughly by cutting off the dark green tops and slicing the remaining white and light green parts. Rinse them well to remove any dirt trapped between the layers. Peel and dice the potatoes, chop the onion, and mince the garlic.
Sauté the vegetables
In a large pot, heat the butter or olive oil over medium heat. Add the onion and sauté for about 5 minutes, until softened. Then, add the leeks and garlic, and cook for another 5-7 minutes, stirring occasionally, until the leeks are tender and fragrant.
Cook the soup
Add the diced potatoes to the pot and stir to combine. Pour in the broth, bring to a boil, and then reduce the heat to a simmer. Let the soup cook for 20-25 minutes, or until the potatoes are soft and easily pierced with a fork.
Blend the soup
Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, being careful to allow it to cool slightly before blending.
Add cream and season
Return the soup to the heat, and stir in the heavy cream or milk for a creamy texture. Season with salt and pepper to taste, and if desired, add a squeeze of lemon juice to brighten the flavors.
Serve
Ladle the soup into bowls, garnish with fresh herbs, and serve hot. Enjoy it with a slice of crusty bread or a side salad for a complete meal.
Serving and Storage Tips:
Serving: This creamy leek and potato soup is delicious on its own or paired with some fresh, crusty bread for dipping. It also makes a great starter for a larger meal. For extra flavor, sprinkle some grated cheese on top or drizzle with a bit of olive oil before serving.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a little water or broth if it’s too thick. You can also freeze the soup for up to 3 months. When reheating from frozen, be sure to stir well to reincorporate the ingredients.
Variations:
