Porrusalda (leek and potato soup)

Name: Porrusalda (leek and potato soup)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 1 Leeks (White and Light Green Parts); 1 Potatoes; 0.5 Carrots; 0.25 Onion; 0.5 clove Garlic; 0.75 TBSP Extra Virgin Olive Oil; 0.3 L Water; 0.25 Bay Leaf; 0.3125 TSP Salt

Porrusalda is a comforting, rustic leek and potato soup with a silky texture and delicate sweetness from carrots and leeks. Simple to make, it delivers a warm, soothing bowl that highlights fresh vegetables and excellent olive oil.

Porrusalda is a comforting, rustic leek and potato soup with a silky texture and delicate sweetness from carrots and leeks. Simple to make, it deliver... Show more

3.8

•⏳45min•👨‍🍳Easy

vegan

~0,80€ / serving

low calorie

easy

meal prep

one pot

Method

Wash the leeks

Trim the root ends and any tough dark green tops from the leeks, split them lengthwise, and rinse them well under cold running water so no grit is left behind.

Prep the vegetables

Slice the leeks into thick half-moons. Peel the potatoes and crack them into large, uneven chunks so they hold their shape. Peel and slice the carrots, then peel and slice the onion and thinly slice the garlic.

Soften the aromatics

Warm the extra virgin olive oil in a large pot over medium heat. Add the leeks, onion, and garlic and cook, stirring often, for 5 minutes until everything is soft, glossy, and fragrant but not browned.

Simmer the soup

Add the potatoes and carrots, then pour in all of the water. Stir in the bay leaf and salt, bring the pot to a boil, then lower the heat to a gentle simmer and cook for 20 minutes until the vegetables are tender enough to be pierced easily with a fork.

Finish and serve

Remove the bay leaf. If you want a slightly thicker broth, lightly mash a few potato pieces against the side of the pot. Taste the soup and adjust the salt if needed, then ladle into bowls and serve hot.