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. Wash the leeks thoroughly and cut into rings; dice the onion.
2. Sweat the leek and onion in olive oil over medium heat for 5 min until translucent.
3. Peel the potatoes and break into pieces (don't cut), add the carrot slices.
4. Fill up with vegetable stock and simmer at gentle heat for about 25 min until everything is soft.
5. Mash roughly – the porrusalda should stay chunky-creamy; season with salt and pepper.
6. Serve hot, drizzled with good olive oil.