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Milk Street Recipe
Instant Pot

Basque Leek and Potato Soup

FAST: 50 minutes
Slow: 3 to 3½ hours 25 minutes active

Basque Leek and Potato Soup

This rustic soup, called porrusalda, takes a few humble ingredients and transforms them into a light but satisfying vegetarian meal. Leeks’ many layers tend to trap dirt and sand, so make sure to thoroughly rinse the sliced leeks, then drain them well in a colander so excess water doesn’t dilute the soup. Sliced crusty bread drizzled with olive oil and toasted until golden is a great accompaniment. Or to make the soup more substantial, garnish bowls with flaked smoked trout, a nod to versions made with bacalao, or salted cod.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 3

    medium leeks, white and light green parts halved lengthwise, sliced ½ inch thick, rinsed and drained

Directions
  1. 01
    On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the leeks and bay and cook, stirring occasionally, until softened, about 3 minutes. Stir in the potatoes, carrots, garlic, red pepper flakes, 1 tablespoon salt, ½ teaspoon black pepper and 5 cups water, then distribute in an even layer.
basque-leek-and-potato-soup

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