Porrusalda: Basque leek and potato soup

Basque Country, Spain

The Basque leek and potato soup — as simple and defined as any preparation in the Basque Country. Porrusalda (from Basque porra — leek, salda — broth) is made from leeks, potato, and occasionally carrot and bacalao, cooked in water or a light chicken stock until the potato has partially dissolved and the leek has surrendered its sweetness into the broth. Nothing else. The result is a pale, gently flavoured, deeply comforting soup that demonstrates the Basque principle that a single excellent ingredient, properly cooked, requires no embellishment. Porrusalda with bacalao (porrusalda con bacalao) adds shredded desalted salt cod in the final 5 minutes — transforming a simple vegetable soup into a complete main course.

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