Croatian Leek Stew ( Poriluk Cuspajz)

Croatian Leek Stew ( Poriluk Cuspajz)

Ingredients:
leeks, (bulb and lower leaf-portion), raw
bacon, meatless
potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, paprika

Directions:
Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one).
Preheat the water and when it boils put the leek in it and leave it boil for one minute.
During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
Add grounded paprika and just few drops of cold water to make zafrig (a kind of sauce veloute).
Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it.
Season with salt and pepper and cook until potato is soft (10-20 minutes).
Serve as a side dish to steaks, sausages, dried smoked ham etc.