Join! 12 weeks for $1

Basque-Style Leek and Potato Soup

4 Servings

1¼ hours

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Porrusalda, a rustic leek and potato soup from Spain’s Basque Country, takes a few humble ingredients and transforms them into a light but satisfying meal in a bowl. Some versions are made with salt cod or meat, but ours is vegetarian. Carrots are classic in porrusalda; parsnips are not, but we like their nutty notes and earthiness. Use whichever you prefer, or even a mix. Leeks’ many layers trap dirt and sand, so be sure to thoroughly wash the sliced leeks, then drain them well in a colander so excess water doesn’t cause the steaming, which will delay browning. Serve the soup drizzled with olive oil, with warm, crusty bread alongside.

4

Servings

Tip

Don’t skip the flavor-building step of browning the garlic. We sear the cut side of the garlic head until nicely caramelized to create compounds that add flavor complexity to the soup. This is especially important because water, not broth, is the liquid here.

1¼ hours

Ingredients

Directions

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 & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews