Porrusalda

Serves: 8 | Prep: 15 min | Cook: 55 min

Traditional Basque leek and potato soup — simple, hearty, and warming.

Ingredients

• 10 large leeks, white and pale green parts only, sliced into rounds and rinsed well
• 3 kg potatoes, broken into rough chunks (press with thumb against knife edge — don’t cut cleanly; rough edges release more starch)
• 3 carrots, diced
• 6 tbsp olive oil
• 4 garlic cloves, minced
• 2 bay leaves
• 2 L vegetable broth or water
• Salt & pepper
• Fresh parsley, crusty bread for serving

Instructions

1. Sauté leeks in olive oil with a pinch of salt for 8–10 minutes until softened.
2. Add garlic and carrots; cook 3 minutes.
3. Add potato chunks, bay leaves, and broth. Bring to a boil.
4. Reduce heat and simmer covered for 40–50 minutes until potatoes are very tender.
5. Remove bay leaves. Optionally blend a small portion for a creamier texture.
6. Season generously. Serve with crusty bread and a drizzle of olive oil.