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Instant Pot

Basque Leek and Potato Soup

4 Servings

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

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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.




Don't substitute russet potatoes for the Yukon Golds. High-starch russets will turn mealy as they break down. If for some reason Yukon Golds aren't an option, use red potatoes instead.

FAST: 50 minutes
Slow: 3 to 3½ hours

25 minutes active


  • 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


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Avinash K.
January 13, 2023
Tasty and homey
A nice satisfying bowl of soup from simple ingredients. I made it on the stove top, cooking it for about 20 minutes after it boiled and it worked perfectly fine. Likely to be a repeat item!
Anne W.

This was simple and yummy. I used chicken stock as a base for more flavor.

Juanita H.

This was very good. Surprisingly flavorful given the short ingredient list. The bay leaf really stands out in this recipe. It was quite light and paired with the crusty toasted bread and some cheese, olives and fruit made a satisfying meal.

Bill M.

What if you don’t have an Instant Pot?

Lynn C.

Hi Bill -

We haven't tested it, but this should be pretty easy to convert to the stovetop. You can follow the recipe most of the way through but using a Dutch oven on the stovetop instead of an Instant Pot. Instead of sealing the Instant Pot, bring the mixture to a simmer and cook until the potatoes are tender. This should take about 15-20 minutes. The only thing we can't be sure of without testing is if the water amount is appropriate. We might recommend adding only 4 cups of water and then checking to see if you need to add more in order to keep the potatoes covered while they cook and have enough broth for the soup. Since liquid in the Instant Pot doesn't evaporate you may not need as much water. Good luck!

The Milk Street Team

Jennifer B.

Vichysoisse is much better. This was kind of bland. And I even used chicken broth.

Sarah T.

We used homemade broth and found this to be very flavorful and a great twist on one of my husband's favorite soups! I prepped all the veggies the night before, and it was truly a fast dinner. Will definitely make again.