Porrusalda (Basque leek and potato soup)

Name: Porrusalda (Basque leek and potato soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Spain
Ingredients: 4 tbsp Olive oil; 2 cloves garlic; 4 Leeks; 2 Carrots; 500 g Potatoes; 1.5 l Water or fish stock; 200 g Desalted salt cod; Salt (to taste)

A humble Basque soup of leeks, potato and carrot in a light broth, often enriched with a little salt cod. Simple, cheap and very comforting.

50 min15 prep · 35 cook
EasyDifficulty
280 kcalper serving

Ingredients

4 servings

Olive oil4 tbsp
garlic2 cloves
Leeks4
Carrots2
Potatoes500 g
Water or fish stock1.5 l
Desalted salt cod200 g
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Gently fry the sliced garlic in the oil, then add the leeks cut into rounds and cook until soft.
2
Add the sliced carrots and the potatoes broken into chunks (snap them with the knife so they release starch).
3
Pour in the water or stock, season and simmer until the potatoes are tender.
4
Add the flaked salt cod and cook a few more minutes.
5
Let it rest for 5 minutes, taste for salt and serve hot.

Tips and questions

Why break the potatoes instead of cutting them?: The rough edges release starch, which gives the broth more body.
Can I make it ahead?: Yes, it keeps 3 days in the fridge. Add the cod when reheating so it stays juicy.
Does it freeze?: Not ideal: the potato turns spongy. Better to make a smaller batch.

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Porrusalda (Basque leek and potato soup)

Ingredients

Steps

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