Potato and leeks soup

I don’t know if it’s because of the winter or is just me, but I decided to go for another soup. This time I choose a soup from one of the blogs I follow and admire, Sara Makes Soup. I change few things in the recipe since all my family is on some sort of diet. My ingredients are as follows:

  • 2 tbsp bacon bits
  • 1/2 red onion, diced
  • 3 green onions, diced
  • 1 giant round garlic clove, minced
  • 4 stalks celery, diced
  • 1 parsley root
  • 3 leeks, white and light green parts only, sliced
  • 1/3 cup dry white wine
  • 1.5 L Chicken Stock
  • 1 pound Yukon gold potatoes, chopped into 1″ cubes
  • 1 sweet potato, chopped into 1″ cubes
  • 1 sprig of thyme, washed
  • 1 cup of 2% milk
  • meat from 2 cooked chicken breasts, cut into cubs
  • salt and pepper to taste
  • some parsley, chopped.
Potato and leeks soup

Potato and leeks soup


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Chicken with orange sauce

First of all, I will need to apologize to all my readers, fans and followers for not posting for 23 days, but I was on a 3 weeks diet wich included raw vegetables and other “good” stuff so I didn’t cook anything or anything interesting.

Last weekend we had very special guests for dinner, so I started to cook again. The chicken breast with orange sauce was one of the main courses we had along with: all kind of fancy cheeses, fruits, roasted beets saladRomanian style devil eggs, endives with cream cheese and smoked salmon, olives, butternut squash soup, Chateaubriand and a delicious chocolate-mouse cake.

Another interesting thing happened this week – my one year anniversary as a blogger. Wow!!! Time flies!!!

Happy Annyversary Chef Doru

Happy Anniversary Chef Doru

Let get to this recipes of the chicken breast with orange sauce:


  • 30 ml (1 fl oz) 1/8 cup rapeseed oil
  • 3 tbsp olive oil
  • 4 x 225 g (8 oz) chicken supreme (I used regular breasts)
  • 150-200 ml (1/4 pint) 2/3 cup orange brandy (I used Grand Marnier as has more flavour than the regular brandy)
  • 15 g (1/2 oz) 2 tbsp plain (all-purpose) flour
  • 150 ml (1/4 pint) 2/3 cup freshly squeezed orange juice
  • 25 g (1 oz) courgette (zucchini), cut into matchstick strips (I used 1/2 medium size zucchini)
  • 25 g (1 oz) red (bell) pepper, cut into matchstick strips (I used 1/2 medium size red, green and yellow pepper)
  • 25 g (1 oz) leek, cut into matchstick strips
  • 400 g (14 oz) dried wholemeal (whole-wheat) spaghetti
  • 3 large oranges, peeled and cut into segments
  • rind of 1 orange, cut into very fine strips
  • 3 tbsp chopped fresh tarragon
  • 150 ml (1/4 pint) 2/3 cup fromage frais or ricotta cheese (I didn’t use any cheese)
  • salt and pepper
  • fresh tarragon leaves, to garnish


  • Heat the rapeseed oil and 1 tablespoon of the olive oil in a frying pan (skillet).
  • Add the chicken and cook quickly until golden brown.
  • Add the orange brandy and cook for 3 minutes.
  • Sprinkle over the flour and cook for 2 minutes.
  • Lower the heat and add the orange juice, zucchini, all the peppers and leek and season.
  • Simmer for 5 minutes until the sauce has thickened.
  • Meanwhile, bring a pan of salted water to the boil; add the spaghetti and 1 tablespoon of the olive oil and cook for 10 minutes.
  • Drain the spaghetti, transfer to a serving dish and drizzle over the remaining oil.
  • Add half of the orange segments, half of the orange rind, the tarragon and fromage frais or ricotta cheese to the sauce in the pan and cook for 3 minutes.
  • Place the chicken on top of the pasta, pour over a little sauce, garnish with orange segments, rind and tarragon.
Chicken breast with orange sauce-1

Chicken breast with orange sauce-1

Chicken breast with orange sauce-2

Chicken breast with orange sauce-2

Chicken breast with orange sauce-3

Chicken breast with orange sauce-3