Polish corn and potato soup
by Marta Lejkowski

Eastern European soups make wonderful and hearty meals. Traditionally they are made out of meat stock, but of course they can be just as good made with vegetable stock. My grandmother would make this soup with a pork or beef bone to add flavor. Instead, I use two cubes of vegetable stock. Try it either way. 

2 onions
1 leek
1 teaspoon each of parsley, basil, oregano (dry or fresh)
2 table spoons of olive oil or butter
3 garlic cloves
10 potatoes
2 vegetable stock cubes or 1 bone
1 can of sweet corn
250 grams of milk or cream
250 grams of cheddar cheese (optional)
2 bay leaves

salt, freshly ground pepper

Slice up thinly the onions and leek. Chop up the garlic. In a soup pot sauté the onions, bay leaves, herbs, and garlic with butter or oil. Add water to fill the soup pot almost 3/4 all the way (about 1 litre). Peel and cut up the potatoes into 1-2 cm cubes. Throw potatoes into the pot and boil for about 30 minutes on high or until the potatoes are well done. Drain the corn and put into the pot along with milk and cheese and cook for another 5 minutes. Serve with fresh bread and butter.

Smacznego!

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(This page last updated April 24, 2001)