MEMORIES OF MACEDONIA ~ KOMPIR I PRAZ CHORBA (Potato and Leek Soup)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: chicken broth

Chicken broth is often more economical and adds flavor

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought croutons

Toasted bread is a healthier, homemade alternative

Prepare leeks by cutting off the green tops and washing them thoroughly to remove dirt.

Slice leeks and set aside.

In a large pot, heat 3 tablespoons of butter and a splash of olive oil over medium heat.

Add sliced leeks to the pot and cook for about 30 minutes until very soft, stirring occasionally.

Add minced garlic (optional) and a couple of pinches of salt to the leeks while cooking.

Peel and chop potatoes into large cubes and add them to the pot with the leeks.

Dissolve chicken bouillon cubes in boiling water and add to the pot.

Simmer until potatoes are very soft, then remove some of the mixture to puree for texture.

Puree the mixture with an immersion blender and return it to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens