Potato and Leek Soup (Porrusalda)

Name: Potato and Leek Soup (Porrusalda)
Cook time: PT0D1H0M
Total time: PT0D1H0M
Yield: serves 8-10
Ingredients: 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

Serves
serves 8-10
Cook
1 hour

SAVEUR

By SAVEUR Editors

Published on May 7, 2007

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

Ingredients

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

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Instructions

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.