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Basque Leek and Potato Soup

Basque Leek and Potato Soup

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Slow Cook Time
    3 to 3½ hours
  • Active time plus cooling
    25 minutes active
  • Rating

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.

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.

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

  • 4

    bay leaves

  • 1½

    pounds Yukon Gold potatoes, peeled and cut into 1- to 1½-inch chunks

  • 3

    medium carrots, peeled and sliced ¼ inch thick

  • 6

    medium garlic cloves, finely chopped

  • ¼

    teaspoon red pepper flakes, plus more to serve

  • Kosher salt and ground black pepper

Step 1

On 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.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High.

Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the bay. If you prefer a thicker consistency, use a wooden spoon to gently crush some of the potatoes against the side of the pot, then stir to combine.

Taste, then season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional pepper flakes.