Porrusalda (Leek And Potato Soup) Cantabrian Style Recipe

• 2 large leeks (white and light green parts only), thoroughly cleaned and sliced
• 1 large yellow onion, finely diced
• 2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 6 cups homemade chicken stock (or high-quality low-sodium chicken broth)
• 1 bay leaf
• 1/2 teaspoon smoked Spanish paprika (pimentón de la Vera)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt (plus more to taste)
• 1/2 teaspoon fresh thyme leaves
• 1/4 cup flat-leaf parsley, finely chopped (plus extra for garnish)
• 1 tablespoon unsalted butter
• 1/2 teaspoon lemon zest
• 1/2 cup crème fraîche (for garnish, optional)

Porrusalda Instructions

1. Trim the root ends and dark green tops from the leeks, then slice the white and light green parts in half lengthwise. Rinse thoroughly under running water, fanning out the layers to remove all grit. Slice the cleaned leeks into 1/2-inch half-moons.
2. Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Place them in a bowl of cold water to prevent browning until ready to use.
3. Peel the carrots and slice them into 1/4-inch rounds.
4. Finely dice the yellow onion and mince the garlic cloves.
5. Heat the extra-virgin olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3 minutes, stirring occasionally, until softened but not browned.
6. Add the sliced leeks and a pinch of salt to the pot. Cook for 5 minutes, stirring often, until the leeks are wilted and fragrant.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant.
8. Add the sliced carrots and cubed potatoes to the pot. Stir to combine with the leeks and onions.
9. Sprinkle in the smoked Spanish paprika, black pepper, and 1 1/2 teaspoons kosher salt. Stir well to coat the vegetables with the seasonings.
10. Pour in the chicken stock and add the bay leaf and fresh thyme leaves. Increase the heat to bring the mixture to a gentle boil.
11. Reduce the heat to low, cover the pot partially, and simmer for 25 minutes, or until the potatoes and carrots are very tender.
12. Remove the bay leaf from the pot and discard it.
13. Taste the soup and adjust the seasoning with more salt or pepper if needed.
14. For a rustic texture, lightly mash some of the potatoes against the side of the pot with a spoon. For a smoother soup, use an immersion blender to blend part or all of the soup to your desired consistency.
15. Stir in the unsalted butter, lemon zest, and 1/4 cup chopped parsley. Mix until the butter is melted and the soup is fragrant.
16. Ladle the soup into bowls and garnish each serving with a dollop of crème fraîche and a sprinkle of extra chopped parsley, if desired.