Pórková polévka – Czech Leek Potato Soup
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5.0
18 reviews
Excellent
Pórková polévka – Czech Leek Potato Soup
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Let's cook leek potato soup according to the Czech recipe! The soup is easy to make and tastes absolutely delicious. The addition of pressed garlic and dried marjoram makes it so comforting.
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Ingredients
- 2 leeks cleaned and sliced into circles
- 3 medium potatoes e. g. Yukon Gold
- 1 Tablespoon unsalted butter
- ⅓ cup all-purpose flour
- 2 cloves garlic peeled and minced
- 2 teaspoons salt
- ½ Tablespoon dried marjoram
- 5 cups water (or vegetable broth)
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Instructions
- Clean the leek: Cut off the white end of the leek with the root and slice off the faded green part on the other side. Cut the leeks lengthwise about halfway down. Separate the leaves and wash thoroughly under running water.
- Cut the cleaned leeks into ¼-½ inch pieces. Peel the potatoes and cut into smaller cubes, about ½ inch.
- Melt the butter in a saucepan over medium heat. Add the chopped leeks, a little salt and stir until the leeks are tender. This will take 3-5 minutes.
- Sprinkle in the flour and fry for another minute, stirring to form the base for the roux that will thicken the leek soup.
- Add one or two scoops of water and stir to dissolve any lumps. Pour in the rest of the water and carefully add the chopped potatoes. Season with salt and bring to the boil.
- Reduce the heat to a minimum and cover the pot. Simmer for 15 minutes or until the potatoes are tender. Stir occasionally; the flour tends to sink to the bottom of the pot, where it can burn.
- Finally, season the soup with crushed or pressed garlic and dried marjoram that you have previously rubbed in the palm of your hand.
- Add more salt if needed. Stir well and the soup is ready!
Notes
- The basic recipe makes 6 portions.
- SERVING: Serve this soup warm with a handful of croutons on the plate. Add the croutons just before you start eating the soup, otherwise the croutons will get soggy.
- The leek soup will keep in the refrigerator for up to 3 days.
- You don't need to blend the soup at the end; it is thickened with a little roux. The soup is just thick enough; it is not watery, the texture is made up of leek and potato pieces.
Nutrition Information
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Calories
144kcal
(7%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
5mg
(2%)
Sodium
798mg
(33%)
Potassium
517mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
569IU
(11%)
Vitamin C
25mg
(28%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 798mg | 33% |
| Potassium | 517mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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