Recipe for: Leek soup with potatoes (traditional, spring) - photo 1
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Recipe for: Leek soup with potatoes (traditional, spring)

Soups Regional Cuisine of Poland 35 min Easy 4 wyświetleń ~21.29 PLN - (0)
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Description

Delicate leek soup with potatoes is a classic of Polish home cooking — light, creamy, and filling at the same time. It is based on the white and light green parts of the leek sautéed in butter, combined with soft pieces of potato and carrot, seasoned with bay leaf and allspice. It can be served as a first course at a Sunday dinner or a light evening meal; it pairs wonderfully with a slice of rye bread or croutons. The soup can be lightly enriched with cream for a velvety consistency or left dairy-free — then it is lighter. Visually: a bright, creamy-yellow color with green accents from parsley, sliced leeks, and possibly crispy bacon on top.

Ingredients Used

Ingredients (16)

Servings:
4
  • Leek 400 g
  • Potatoes 4 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Carrot 1.3 szt. (~100 g)
  • Celery 80 g
  • Butter 30 g
  • Wheat flour 15 g
  • Vegetable broth 1000 ml
  • Milk 200 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 2 szt. (~2 g)
  • Parsley 0.5 pęczek (~15 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~21.29 PLN (5.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the leeks thoroughly — sand often remains between the leaves. Cut off the dark green, rough ends (you can save them for broth). Cut the leeks in half lengthwise and rinse under running water, separating the layers with your fingers. Then slice the white and light green parts into half-moons about 3-4 mm thick.

Ingredients: Leek
Use a cutting board and a sharp knife. To wash the leek, it's best to use a wide sieve or a large bowl of water — the dirt will settle at the bottom. You can freeze the remaining parts not used for the soup for later broth.
2

Peel the onion and chop it into small cubes. Peel the carrot and slice it thinly. Peel the celery and grate it on a coarse grater or chop it into small cubes. Peel the potatoes and cut them into cubes about 2 cm.

Ingredients: Onion, Carrot, Celery
Use a grater for the celery or a sharp knife for dicing. Even pieces of potatoes will cook at the same time — try to cut them to a similar size.

Cooking

3

Heat a medium pot (about 2.5–3 l) over medium heat. Add the butter and wait 20–30 seconds until it melts and slightly foams. Add the chopped onion, reduce the heat, and sauté for 3-4 minutes until the onion becomes translucent and glassy.

Ingredients: Butter, Onion
Use a pot with a thicker bottom (preferably 20–24 cm in diameter). A wooden spoon will allow you to stir gently without scratching the pot. Do not let the onion brown — it should be translucent.
4

Add the chopped leeks, carrot, and celery to the pot. Sauté everything for 6-8 minutes over medium heat, stirring every minute, until the leeks soften (they should be tender and have a sweet aroma, not burnt).

Ingredients: Leek, Carrot, Celery
Use a pan/spoon with a long handle to stir evenly. If the vegetables start to stick, lower the heat and add a little broth or water.
5

Add the flour to the vegetables and sauté for 1-2 minutes, stirring vigorously to eliminate the raw taste of the flour — a delicate roux will form. Then, pour in the hot vegetable broth in a thin stream, continuously stirring to avoid lumps.

Ingredients: Wheat flour, Vegetable broth
Use a whisk or spoon, mix vigorously while pouring in the broth. The flour should combine with the fat and broth, creating a smooth soup without lumps.
6

Add the chopped potatoes to the pot, add the bay leaf and allspice. Bring to a boil over high heat, then reduce the heat and cook for 15-18 minutes (the time depends on the size of the pieces) until the potatoes are soft — you can easily insert a fork into them.

Ingredients: Bay leaf
Partially cover the pot with a lid to prevent boiling over. Check the softness of the potatoes after 12 minutes — a fork should go in easily.

Finishing and Garnishing

7

When the potatoes are soft, remove the bay leaf and allspice. If you want a thicker, creamier consistency, set aside about 200 g of the cooked vegetables in a bowl and blend them until smooth, then add them back to the pot. Pour in the milk and season with salt and pepper to taste. Cook for another 2-3 minutes, but do not boil vigorously after adding the milk.

Ingredients: Milk, Salt, Black pepper
If you are using an immersion blender, hold it steady and blend briefly to avoid splattering the hot soup. Check the taste after adding the milk, as the saltiness may become more pronounced.
8

If you chose the option with cream: temper 100 g of cream with a small amount of hot soup (a spoonful at a time), then pour the tempered cream into the pot and mix. Cook over very low heat for 1 minute, without allowing it to boil.

Ingredients: Sour cream
Souring prevents the cream from curdling. Use a metal spoon or whisk for mixing. Additionally, you can add cream for a creamier consistency.

Serving

9

Serve the soup hot, sprinkled with finely chopped parsley. If you want a version with bacon: fry the chopped bacon in a pan over medium heat for 3-5 minutes until crispy and drain on paper towels; sprinkle the soup before serving.

Ingredients: Parsley, Smoked bacon
For serving, use deep plates. You can add a little freshly ground pepper on top. Additionally, you can add smoked bacon to enhance the flavor/texture.

Fun Fact

💡

Leek has been valued since ancient times and has been used in European kitchens for centuries. In Poland, leek soups were popular in peasant homes as a hearty way to utilize simple early spring vegetables.

Best for

lekki obiad wieczorny posiłek przyjęcie wiosenne

Tips

🍽️ Serving

Serve the soup hot in deep plates. For serving, I suggest fresh slices of rye bread or buttered croutons. For a decorative effect, add a few thin slices of raw leek arranged on top and a bit of sautéed bacon.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. When reheating, heat slowly over low heat, stirring; if the soup thickens, add a little water or milk. Do not freeze soup with cream — the cream may curdle; if you plan to freeze, do not add cream before freezing.

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