Empty My Fridge
Spanish Potato and Leek Soup | The Famous Porrusalda Soup Recipe
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Garlic4 cloves
- Carrot2
- Leek4
- Potato2
- Vegetable broth6 cups
- Bay leaf1
- Salt
- Black pepper
- Parsley
Instructions
- Trim the leeks, halve them lengthways, rinse well, dry, and thinly slice them.
- Peel and dice the potatoes into 1/2 inch (1.25 cm) pieces. Finely chop the onion, roughly chop the garlic, and thinly slice the peeled carrots.
- Heat the olive oil in a stock pot over medium heat.
- Add the prepared vegetables except the potatoes and cook, stirring, for about 5 minutes until lightly sautéed.
- Add the potatoes, season with sea salt and black pepper, then add the vegetable broth and bay leaf and bring to a high heat.
- Once boiling, cover, lower to medium-low and simmer for 15 to 20 minutes until the potatoes are just cooked through.
- Serve in shallow bowls, garnished with fresh parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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