Leek and potato soup - sopa de puerros y patatas

Recipe by Neil Morris - 17 September 2012

leek and potato soup

Region: The Basque Country

Preparation: 10 minutes

Cooking time: 50 minutes

Oven temp: cook on hob

Difficulty: easy

Serves: 3-4

veg-icon

Leek and potato soup is a classic recipe that is enjoyed all over Spain and is especially popular in The Basque Country. It is cheap to make, easy to cook and very satisfying to eat. Other ingredients are sometimes added such as salt cod, chorizo and carrots but the basic recipe is delicious on its own. Once you have perfected the basic version you may want to try adding other flavours. The soup is not blended and is naturally thickened by the starch from the potatoes.

OK, this soup is no looker but don't let that put you off because it never fails to please. Go on, give it a try.

Shopping list

  • extra virgin olive oil (aceite de oliva virgen extra)
  • 2 large leeks (puerros)
  • 4 potatoes (patatas)
  • 1 garlic clove (diente de ajo)
  • 2 pints of good vegetable stock (caldo de veduras)
  • 1/2 tsp thyme leaves (hojas de tomillo)
  • bay leaf (hoja de laurel)
  • chives (cebollino)
  • freshly ground black pepper (pimienta recién molida negro)

Method for leek and potato soup

Trim the rough ends from the leeks, cut lengthways and then slice into 2.5cm/1 inch chunks. Finely slice the clove of garlic and dice the potatoes to the same size chunks as the leeks. Heat 2 tbsp of olive oil in a large saucepan; add the leeks, garlic and thyme leaves and cook very gently over a low heat for about 10 minutes, stirring occasionally, until the leeks and garlics are soft and succulent but not browned.

Add the potatoes to the mixture and stir for a minute or two, then add 2 pints of best quality vegetable stock, a bay leaf and freshly ground black pepper, simmer for 30 minutes until the potatoes are tender but not breaking up.

Ladle the leek and potato soup into warm bowls and garnish with fresh chives and a drizzle of olive oil. Serve with warm crusty bread and some green olives on the side.

Print this recipe

Buy ingredients from La Tienda | Return to top of leek and potato soup | Home

New comments!


Have your say about our web pages! Leave your comments in the box below.

Main menu

Wine list

Side orders

Shop

Essential books

What's hot...

5 of the best Michelin-starred restaurants in Spain!

michelin star

Chef profile: Angel Leon

angel-leon

Chef profile: Quique DaCosta

quique

What is tapas culture?

pintxos

All about paella!

bomba rice

Newsletter

Don't miss a thing! Our free monthly newsletter is delivered direct to your inbox and keeps you up to date with all our new pages and gives you access to exclusive content and special offers!

Email

Name


Explore the Spanish regions

spanish-regions

Learn about the diversity of landscape, culture and cuisine that exists in the different regions of Spain.