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Polish Potato Leek Soup Recipe – Zupa Porowa

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Serve warm

Soups play a big role in the Polish diet. These soups make for great balanced meals because they contain fats, proteins, carbohydrates and loads of fiber. Generally speaking, the type of soup made depends on the season and the availability of ingredients. Some soups are purely vegetarian. Other’s use meat to add flavor and texture. 

The Polish potato leek soup is a soup that can be made during all seasons. It is super easy to make and requires three basic ingredients namely leek, potato and parsley. Spices like turmeric, curry powder and pepper are also used. These spices in combination with garlic gives the soup a very rich flavor.

Adding in the mascarpone cheese gives the Polish potato leek soup a nice creamy texture. If you don’t have mascarpone cheese, you can swap it with heavy cream.

Polish Potato Leek Soup Recipe – Zupa Porowa

Part I – Cut The Leek

For this recipe, you will need one large leek. Wash and cut the leek. The leek should resemble small half moons.

The ingredients for Polish potato leek soup
The ingredients for Polish potato leek soup.

Part II – Peel And Dice The Potatoes and Parsley Root

Use 4 potatoes for this next step. Peel and dice the potatoes into cubes. Dice the parsley root and set it aside with the potatoes.

Peel and dice the vegetables.
Peel and dice the vegetables.

Part III – Peel The Garlic

Use 4 garlic cloves. Make sure to peel the garlic cloves and then crush them. Then set it aside.

Part IV – Fry The Vegetables

Add 4 tbsps. of butter to a pan. Heat it and then add in the vegetables. Gently fry the vegetables for around 5-10 minutes.

Fry the veggies
Fry the veggies

Part V – Add water

Add in 4-5 cups of water and cook. The potatoes should be soft. You can check to see if they are ready by piercing them with a fork.

Part VI – Add Mascarpone And Spices.

Add in 2 tbsps. of mascarpone cheese, 1 tsp of turmeric or curry powder, a pinch of nutmeg powder, salt and pepper. Blend the soup. This will ensure that the taste of the spices and the cheese blends well with the soup.

Part VII – Serve Warm With Chopped Pistachios

Serve warm
Serve warm

FAQ About Polish Potato Leek Soup Recipe

What Are The Health Benefits Of Leek?

Leek is one of the superfood that is well loved by chefs all over the world. It is easy to use in cooking and has innumerable health benefits. It is rich in flavonoids, Vitamins A, E, and K, fiber, Calcium, Potassium, Iron, Manganese and Copper. Everything that our body needs to function optimally.

That however isn’t all. Leeks don’t have any fat. So a full serving of leeks would amount to just about 30 kcal! This is why people love to add leek to their diet.

Why Is My Polish Potato Leek Soup Gluey?

Potatoes contain a lot of starch. If you slice your potatoes too thin or choose to pulverize them to make the soup, you will find that it results in a gluey or gummy texture. This is because the potatoes release extra starch. In order to prevent this, dice your potatoes into cubes. This will help them cook quickly and also not become too starchy.

How Do I Make My Polish Potato Leek Soup Creamy?

The trick to making Polish potato leek soup is in the dairy that is added into it. Generally speaking, people add mascarpone cheese. This gives the soup a unique flavor. If you want the soup to be more dense and creamy, replace the mascarpone cheese with heavy cream.

Yield: 8 servings

Polish Potato Leek Soup Recipe - Zupa Porowa

Serve warm
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 large leek
  • 1 large parsley root
  • 4 potatoes
  • 4 garlic cloves
  • 4 tbsps of butter
  • 2 tbsps of mascarpone cheese or heavy cream
  • 1 tsp of curry or turmeric powder
  • a pinch of nutmeg powder
  • salt, pepper
  • chopped pistachios to serve

Instructions

  1. Cut the leek into half-moons.
  2. Peel and dice the potatoes and parsley root.
  3. Peel and crush the garlic.
  4. Fry the veggies with butter for about 5-10 minutes.
  5. Add 4-5 cups of water and cook until potatoes are soft.
  6. Add mascarpone, and spices, and blend the soup.
  7. Serve warm with chopped pistachios.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 30mgSodium: 234mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 7g

These data are indicative and calculated by Nutritionix

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