Spanish Potato and Leek Soup | The Famous Porrusalda Soup Recipe

This Spanish Potato and Leek Soup, known as Porrusalda, is what humble and heartwarming food is all about. We’re talking simple everyday ingredients, easy to make, and all done in a little over 40 minutes. Serve it as a starter or even as a main course. Either way, it promises to fill you with so much goodness.

To make this recipe, it is important to use potatoes that are a bit more waxy than starchy. As they hold their shape better in soups/stews. I used yukon golds, but you can also use new potatoes, golden delight, or even red potatoes.

What flavors this very simple soup is the olive oil. Make sure to use a great extra virgin olive oil (10% OFF your order with coupon ONAFORK). As it’s the base fat of the soup and what truly flavors all the ingredients.

TIPS & TRICKS to Make this Recipe: When cleaning the leeks, make sure to remove any of the excess dirt. Most of the dirt is behind the first layer, which I removed to make it easier. This soup will hold for up to 4 days in the fridge and freeze for up to 3 months.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this Spanish Potato and Leek Soup

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Spanish Potato and Leek Soup | The Famous Porrusalda Soup Recipe

Course Soup

Cuisine Spanish

Prep Time 15 minutes

Cook Time 35 minutes

Servings 4

Calories 227 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 4 cloves garlic
• 2 carrots
• 4 leeks
• 2 medium potatoes
• 6 cups vegetable broth 1400 ml
• 1 bay leaf
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Cut off the root from the leeks and the top green leaves, then remove one of the outer layers and cut the leeks in half lengthwise, add the leeks into a colander and rinse under water, pat each one dry, making sure to remove any of the excess dirt, then thinly slice each leek

2. Cut the potatoes (peeled) into bite-sized pieces that are 1/2 inch (1.25 cm), finely chop the onion, roughly chop the garlic, and thinly slice the carrots (peeled)

3. Heat a stock pot with a medium heat and add in the olive oil

4. After a couple of minutes, add in the chopped vegetables, except for the potatoes, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a mix

5. Once it comes to a boil, place a lid on the stock pot and lower to a low medium heat, simmer for 15 to 20 minutes or until the potatoes are just cooked through

6. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Potato and Leek Soup | The Famous Porrusalda Soup Recipe

Amount Per Serving

Calories 227 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 546mg24%

Potassium 668mg19%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 10g11%

Protein 4g8%

Vitamin A 7334IU147%

Vitamin C 32mg39%

Calcium 85mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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