Pórková polévka – Czech Leek Potato Soup
User Reviews
5
Pórková polévka – Czech Leek Potato Soup
Description
Pórková polévka – Czech Leek Potato Soup combines cleaned and sliced leeks sautéed in butter with cubes of Yukon Gold potatoes simmered in water or vegetable broth. The soup is thickened by first creating a roux from flour fried briefly with the butter and leeks, which gives body and a mild nutty flavor. Seasoned with salt and dried marjoram, the broth develops a savory herbal note that complements the sweet leeks and creamy potatoes. The potatoes soften during the gentle simmer, contributing to a textured but not pureed consistency with visible vegetable pieces throughout.
The mellow and hearty character of the soup makes it suitable as a warm starter, excellent when topped with croutons added just before serving to maintain their crunch. The recipe provides about six portions, suitable for family meals or leftovers. It is recommended to store the soup refrigerated for up to three days and to avoid blending or pureeing, preserving its rustic texture.
The stepwise addition of flour and careful stirring prevents lumps and burning, ensuring a smooth, thickened soup base. This approach yields a substantial soup that is neither watery nor overly dense but comfortably textured with a mild, balanced flavor profile centered on leek and potato.
Ingredients
- 2 leek cleaned and sliced into circles
- 3 medium potato e. g. Yukon Gold
- 1 Tablespoon butter unsalted
- ⅓ cup all-purpose flour
- 2 cloves garlic peeled and minced
- 2 teaspoons salt
- ½ Tablespoon marjoram dried
- 5 cups water (or vegetable broth)
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
- This recipe yields approximately six servings and can be stored in the refrigerator for up to three days.
- Serve the soup warm, topping it with croutons just before eating to keep them crisp.
- The soup is thickened with a roux and intentionally contains visible pieces of leek and potato for texture; do not blend it.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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