Spanish cuisine · Soups & Stews

Porrusalda

Basque leek and potato soup – simple, green and soothing.

Ingredients · for 4 servings

• 4 leeks
• 500 g potatoes
• 2 carrots
• 1 onion
• 4 tbsp olive oil
• 1 litre vegetable stock
• Salt
• Pepper

Instructions

1. Cut the leeks into rings and sauté with the onion in olive oil.
2. Break the potatoes into chunks, add the sliced carrots.
3. Pour in the stock and simmer for 25 minutes until everything is soft.
4. Mash coarsely, season to taste and serve with good olive oil.