Basque Leek and Potato Soup

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A humble yet deeply satisfying Basque farmhouse soup built on slowly sweated leeks and tender potatoes. The leeks melt into a silky base while the potatoes give the broth body, finished with a generous pour of good olive oil. It is the kind of rustic bowl that has anchored Basque home cooking for centuries.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 1.8 gSaturated Fat
• 40 gCarbs
• 6 gFiber
• 6 gSugar
• 7 gProtein
• 720 mgSodium
• 820 mgPotassium
• 90 mgCalcium
• 2.8 mgIron
• 19 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the soup

• 3 tablespoons extra-virgin olive oil, plus more for finishing
• 1 large yellow onion, finely chopped
• 4 large leeks, white and pale green parts only, sliced and rinsed well
• 3 garlic cloves, thinly sliced
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 6 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper

For serving (optional)

• Crusty country bread, toasted
• 1 large egg per bowl (optional)
• Smoked paprika or chopped fresh parsley

Directions

1. Heat the olive oil in a heavy Dutch oven over medium-low heat. Add the chopped onion and cook gently for 6 minutes until translucent and soft, stirring occasionally.
2. Add the sliced leeks and a pinch of salt. Cook for 10 minutes, stirring now and then, until the leeks turn silky and pale golden but do not brown.
3. Stir in the sliced garlic and cook for 1 minute until fragrant, then add the cubed potatoes, bay leaf, and broth. Season lightly with salt and pepper.
4. Raise the heat and bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 18 to 20 minutes, until the potatoes are fork-tender and starting to break down at the edges.
5. For a slightly thicker, more rustic texture, press about one-third of the potatoes against the side of the pot with the back of a spoon to partially mash them. Taste and adjust the seasoning.
6. Ladle the soup into warm bowls. If using eggs, poach one in gently simmering water and slide it on top. Finish each bowl with a swirl of raw olive oil, a grind of black pepper, and a sprinkle of parsley or smoked paprika. Serve with toasted country bread.
7. Store leftovers in the refrigerator for up to 3 days; the soup thickens as it sits and tastes even better the next day.

Cook’s Notes

• Always rinse sliced leeks thoroughly under cold water; sand and grit hide between the layers and will ruin the silky texture.
• For a classic richer version, soak 6 oz of salt cod overnight, poach it in milk and water, flake it, and stir it in during the last 5 minutes of simmering.
• To turn this into a heartier main course, top each bowl with a poached egg and serve with toasted sourdough rubbed with garlic and tomato.
• Resist the urge to brown the leeks; true porrusalda cooks low and slow so the alliums turn sweet and silky without caramelizing.
• A final pour of raw, peppery olive oil right before serving is essential, as it carries the entire flavor of the dish.

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