Basque Leek And Potato Soup (mountain Delight: Porrusalda)
Basque Leek and Potato Soup, also known as Porrusalda, is a traditional dish from the Basque region of Spain. This hearty and flavorful soup is perfect for warming up on a cold day.
Ingredients
- 2 leeks, white and light green parts thinly sliced
- 4 medium potatoes, peeled and diced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sliced leeks and sauté for 5 minutes until softened.
- Add the diced potatoes and vegetable broth to the pot.
- Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Immersion blender or regular blender
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the Basque Leek and Potato Soup with a side of crusty bread and a green salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a splash of heavy cream or a dollop of sour cream to each serving of the soup.
Cost
$10