Porrusalda (Basque Leek and Potato Soup)
Why this recipe works
- Gentle savoury base: Slowly softening the onion and leeks in olive oil brings out their sweetness without browning, keeping the soup delicate and balanced.
- Simple ingredients, clear flavour: Leeks, potatoes and stock do most of the work, creating a clean broth with enough body to feel satisfying.
- Easy, forgiving cooking: A gentle simmer cooks the potatoes until tender, and the final texture can be adjusted by lightly crushing a few pieces into the broth.
Get the most out of this recipe
Authenticity notes
- Basque-style simplicity: Porrusalda is associated with Basque home cooking, where leeks and potatoes are treated simply to make a light but comforting soup.
- Common variations: Some versions include salt cod or other vegetables, but this vegetable-based version keeps the flavour clean and fully plant-based.
Texture tips
- For a thicker broth: Press a few cooked potato pieces against the side of the pot and stir them back in to naturally thicken the soup.
- Keep the leeks silky: Cook the leeks gently over medium-low heat so they soften fully without browning or becoming harsh.
Make-ahead tips
- Good for meal prep: The soup keeps well in the fridge for several days and reheats gently on the hob.
- Reheat gently: Warm over a low heat until piping hot, adding a little extra stock if the potatoes have thickened the broth.
- Freezer-friendly: Freeze once cooled, then defrost overnight in the fridge before reheating gently.
Equipment you'll need
Ingredients
Instructions
- Warm the olive oil in a large pot over a medium-low heat. Peel and finely slice the onion, then trim the leeks, split lengthways, rinse well, and slice into thin half-moons.
- Add the onion and leeks to the pot with the fine sea salt. Cook gently for 10 to 12 minutes, stirring often, until soft and sweet but not browned.
- Peel the potatoes and cut into bite-size pieces. Stir them into the pot so they are coated in the oil and softened leeks.
- Pour in the vegetable stock and bring to a gentle simmer. Cook for 18 to 22 minutes, until the potatoes are tender and the broth tastes rounded.
- Season with the black pepper, then taste and adjust with a little more fine sea salt if needed. Serve hot, finishing each bowl with a small drizzle of olive oil.
Recipe notes
Tips
- Keep the heat low when softening the leeks so they turn sweet and silky without taking on colour.
- For a slightly thicker, more comforting texture, press a few potato pieces against the side of the pot and stir them back into the broth before serving.
Substitutions
- Replace Yukon Gold potato with red potato for a slightly firmer texture.
- Replace vegetable stock with mushroom broth for a deeper, more savoury finish.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low heat until piping hot, adding a splash of vegetable stock if it has thickened; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 bowls
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
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