Spanish Potato and Leek Soup | The Famous Porrusalda Soup Recipe

📝 Ingredients

• 2 tbsp extra virgin olive oil (35 ml)
• 1 medium onion
• 4 cloves garlic
• 2 carrots
• 4 leeks
• 2 medium potatoes
• 6 cups vegetable broth (1400 ml)
• 1 bay leaf
• sea salt & black pepper
• fresh parsley for garnish

👨‍🍳 Instructions

1. 1Cut off the root from the leeks and the top green leaves, then remove one of the outer layers and cut the leeks in half lengthwise, add the leeks into a colander and rinse under water, pat each one dry, making sure to remove any of the excess dirt, then thinly slice each leek
2. 2Cut the potatoes (peeled) into bite-sized pieces that are 1/2 inch (1.25 cm), finely chop the onion, roughly chop the garlic, and thinly slice the carrots (peeled)
3. 3Heat a stock pot with a medium heat and add in the olive oil
4. 4After a couple of minutes, add in the chopped vegetables, except for the potatoes, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a mix
5. 5Once it comes to a boil, place a lid on the stock pot and lower to a low medium heat, simmer for 15 to 20 minutes or until the potatoes are just cooked through
6. 6Transfer into shallow bowls and garnish with fresh parsley, enjoy!