Basque Leek and Potato Soup
- Makes4 servings
- Cook Time50 minutes
- Slow Cook Time3 to 3½ hours
- Active time plus cooling25 minutes active
- 1
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.
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.
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