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Basque-Style Leek and Potato Soup

Basque-Style Leek and Potato Soup

By Courtney HillNovember 1, 2021

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Rating

Porrusalda, a rustic leek and potato soup from Spain’s Basque Country, takes a few humble ingredients and transforms them into a light but satisfying meal in a bowl. Some versions are made with salt cod or meat, but ours is vegetarian. Carrots are classic in porrusalda; parsnips are not, but we like their nutty notes and earthiness. Use whichever you prefer, or even a mix. Leeks’ many layers trap dirt and sand, so be sure to thoroughly wash the sliced leeks, then drain them well in a colander so excess water doesn’t cause the steaming, which will delay browning. Serve the soup drizzled with olive oil, with warm, crusty bread alongside.

Tip

Don’t skip the flavor-building step of browning the garlic. We sear the cut side of the garlic head until nicely caramelized to create compounds that add flavor complexity to the soup. This is especially important because water, not broth, is the liquid here.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    head garlic, top third cut off and discarded

  • 4

    medium leeks, white and light green parts, halved lengthwise, thinly sliced, rinsed and drained (4 cups)

  • 4

    bay leaves

  • Kosher salt and ground black pepper

  • 1 ½

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

  • 3

    medium carrots OR parsnips, OR a combination, peeled and sliced into ¼-inch rounds

  • 2

    teaspoons lemon juice

  • Crusty bread, to serve

Step 1

In a large pot over medium-high, heat the oil until shimmering.

Add the garlic head cut side down and cook undisturbed until well browned, 2 to 4 minutes. Transfer the garlic to a small plate, then add the leeks, bay and ½ teaspoon salt to the pot. Cook, stirring occasionally, until the leeks are lightly browned, about 6 minutes.

Step 2

Add the potatoes, ½ teaspoon each salt and pepper, then continue to cook, stirring occasionally, until the potatoes begin to brown and stick to the pot, about 4 minutes. Add 6 cups water and bring to a boil.

Stir in the carrots and garlic head, reduce to medium-low and cook, at a gentle simmer, uncovered and stirring occasionally.

Cook at a gentle simmer until a skewer inserted into the head of garlic and potatoes meets no resistance, 35 to 45 minutes.

Step 3

Remove and discard the bay. Using tongs, remove the garlic head and squeeze the cloves into a small bowl. Mash the garlic to a smooth paste, then stir into the soup and cook, stirring occasionally, for about 5 minutes.

Off heat, add the lemon juice, then taste and season with salt and pepper. Serve the soup drizzled with additional oil and with bread alongside.

Step 4

Flaked smoked trout

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