Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
4
Servings
Tip
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
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
-
01On 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
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!
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!
Best,
The Milk Street Team
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This was simple and yummy. I used chicken stock as a base for more flavor.