Potato and Leek Soup (Porrusalda)

  • Serves

    serves 8-10

  • Cook

    1 hour


By SAVEUR Editors

Published on May 7, 2007

Sometimes bacalao (salt cod) is added to this home-style Basque soup.


  • 1 cup extra-virgin olive oil
  • 3 large onions, sliced
  • 4 large Yukon gold potatoes (about 3 lbs.), cut into 1 1/2-inch chunks
  • 8 dried choricero peppers or New Mexico chiles, stemmed and seeded
  • 6 leeks (white and light green parts only), chopped
  • 4 carrots, chopped
  • 2 medium tomatoes, quartered
  • 2 cups cubed calabaza squash
  • Kosher salt


Step 1

Heat olive oil in a pot over medium heat. Add onions and cook until soft, 20–25 minutes.

Step 2

Using a slotted spoon, transfer onions to a bowl; leave oil behind. Add potatoes and cook until golden, 7–9 minutes.

Step 3

Return reserved onions to the pot. Add chiles, leeks, carrots, tomatoes, squash, and salt to taste. Pour in 5 quarts water and bring to a boil. Reduce to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.