Porrusalda (Basque Leek and Potato Soup)
Basque soup of leek and potato with a touch of carrot. Simple, light and gentle on the stomach.
- Total
- 40 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- leek5
- potato3
- carrot2
- garlic clove2
- vegetable broth1.25 qt
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Clean the leek and cut into 2 cm pieces. Slice the carrot.
- 2
Sauté the leek, carrot and sliced garlic in the olive oil 8 minutes.
- 3
Add the potato broken into chunks and sauté 2 minutes.
- 4
Cover with the vegetable stock and cook 20 minutes, until the potato is tender. Adjust the salt.
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