Shorpa (creamy Leek And Potato Soup)

Shorpa is a traditional Circassian creamy leek and potato soup that is perfect for warming up on a cold day. This comforting soup is easy to make and full of flavor, making it a great addition to any meal.

Shorpa (creamy Leek And Potato Soup)

Ingredients

  • 4 leeks, white and light green parts only, sliced
  • 4 potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the leeks in a little bit of olive oil until softened.
  2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
  3. Using an immersion blender, blend the soup until smooth.
  4. Stir in the heavy cream and season with salt and pepper to taste.
  5. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
5g
Fat
10g

Supplies

Large pot Immersion blender

Tools

Cutting board Knife Spoon

Serving suggestions

Serve the shorpa with a side of crusty bread or a fresh salad for a complete meal.

Tips & tricks

For a lighter version, you can use half-and-half instead of heavy cream.

Cost

$10