Porrusalda is a simple Spanish vegetable soup made mainly with leeks but it also includes other veggies such as onions, potatoes, and carrots. Some versions also include pumpkin and others cod, but this is the most traditional recipe.Â
This soup is super easy to make and perfect for days when you’re craving a simple warm meal or days when you’re not feeling very well. It is originally from the northern regions of Spain, namely the Basque Country, Navarra and La Rioja.
You can enjoy it as a first course or as a light dinner.
Traditionally, this leek and potato soup is eaten with the vegetable pieces visible, but it could also be blended in a food processor or with an immersion blender for a creamy soup.Â
Ingredients
To make this recipe, here are the Porrusalda ingredients you’ll need:
- Leeks – The base and main star of this recipe, so I don’t recommend substituting them.
- White onion – Alternatively, you can use a yellow onion.
- Carrots – Optional, but I like to include them since they add color and sweetness. If you want, you can also include some chopped pumpkin.Â
- Potatoes – Any potato variety will do, but preferably all-purpose or waxy potatoes because they hold their shape better.
- Chicken stock – You can use homemade chicken stock for the best taste, but store-bought chicken stock also works well. Alternatively, you can also use vegetable stock or fish stock (if you’re adding cod – see recipe tips below).Â
- Olive oil – Don’t substitute with another oil since it would change the flavor of the soup.
- Salt – Enhances the overall flavor; adjust the amount to taste.
Recipe Tips
- Be sure to clean the tops of the leeks well as dirt can sometimes get stuck in the layers.Â
- If you want to keep the soup vegetarian or vegan-friendly, you can use vegetable stock instead of chicken stock.Â
- There are usually no extra spices or herbs in this soup, but you could add a bay leaf while the soup is simmering and some fresh parsley at the end to garnish if you want more flavor.
- Porrusalda is traditionally eaten as it is (with pieces of vegetables), but it can also be blended if you prefer a creamy soup.Â
- You can add cod fillets to the soup if you like. Be sure to clean the cod fillets, then add them towards the end of the cooking time (at the 20 minute mark) and cook the soup for another 10 minutes or until the fish is cooked through. If you’re adding cod, you can also use fish stock instead of chicken stock.
How to Make Porrusalda – Step by Step Instructions
In this section, you can see exactly how to make this Spanish leek soup from scratch.
We’ve included the process photos so that you can follow along at home if you like visuals. The recipe card is at the bottom of the post if you would like to skip ahead instead!
First, remove the outer layer of the leeks. Then cut off the base with the roots as well as the green top.
Slice lengthwise into the leeks to separate the layers slightly and rinse them thoroughly to remove any dirt (they can be quite dirty).
Once clean, slice the leeks into rounds.
Peel the carrots and cut them into rounds. If you prefer, you can also leave the peel on – just wash the carrots well.
Next, peel the potatoes and then cut them into bite-sized cubes.
Lastly, peel the onion and chop it finely or cut it into thin half-moons.
Now heat the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt.
Sauté over medium heat until the onions are translucent, soft and fragrant. Stir regularly.
Next, add the leeks, potatoes, and carrots to the pot. Mix well, then pour in the chicken stock.
Bring the soup to a boil. Then reduce the heat and let the soup simmer over low heat for about 20 minutes, or until the leeks, potatoes and carrots are tender.
Season the soup with salt to taste. Then serve the soup hot with a drizzle of olive oil on top. Enjoy!
Storage Tips
If you have leftover leek and potato soup, you can store it in sealed containers in the fridge for up to 4-5 days.
I do not recommend freezing this soup, since it contains potatoes and potatoes do not tend to defrost well (the texture gets weird).
Related Recipes
Here are some more Spanish soup and stew recipes that you can try next:
- Cod and Chickpea Stew (Potaje de vigilia)
- Spanish Lentil Stew w/ Chorizo & Pork Ribs
- Gazpacho (Cold Spanish Soup)
- Salmorejo (Spanish Tomato Soup)
- Sopa de Ajo (Spanish Garlic Soup)
Porrusalda (Spanish Leek & Potato Soup)
Ingredients
- 3 leeks
- 1 white onion
- 2 large carrots
- 2 medium potatoes
- 2 tablespoons olive oil, plus more for serving
- 5 cups chicken stock
- salt, to taste
Instructions
Prepare The Vegetables
- Remove the outer layer of the leeks. Cut off the base with the roots as well as the green top. Slice lengthwise into the leek to separate the layers slightly and rinse thoroughly to remove any dirt. Once clean, slice the leeks into rounds.3 leeks
- Peel the onion and finely chop it or cut it into thin half-moons.1 white onion
- Peel the carrots and cut them into rounds.2 large carrots
- Peel the potatoes and cut them into bite-sized cubes.2 medium potatoes
Cook
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook over medium heat until the onions are translucent, soft and fragrant. Stir regularly.2 tablespoons olive oil
- Add the leeks, potatoes, and carrots to the pot. Mix well.
- Pour in the chicken stock and bring to a boil. Then reduce the heat and let the soup simmer over low heat for about 20 minutes, or until the potatoes and carrots are tender.5 cups chicken stock
- Season to taste with salt. Then serve the soup hot with a drizzle of olive oil on top.salt
Notes
- Clean the tops of the leeks well as dirt can sometimes get stuck in the layers.
- If you want to keep the soup vegetarian or vegan-friendly, you can use vegetable stock instead of chicken stock.Â
- Carrots are optional but recommended since they add color and sweetness. You can also include some chopped pumpkin.Â
- There are usually no extra spices or herbs in this soup, but you could add a bay leaf while the soup is simmering and some fresh parsley at the end to garnish if you want more flavor.
- You can add cod fillets to the soup if you like. Be sure to clean the cod fillets, then add them toward the end of the cooking time (at the 20 minute mark) and cook the soup for another 10 minutes or until the fish is cooked through. If you’re adding cod, you can use fish stock instead of chicken stock.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
