Porrusalda, Basque leek and potato soup
The quintessential Basque soup: leeks, carrots, and apples, sautéed in oil, then simmered in water and served piping hot at the table.
Porrusalda is the traditional peasant soup of the Basque Country, made with leek, carrot, and ground apple. It is a simple and comforting dish, best served hot.
Ingredients and directions
- Prep time15 min
- Cook time40 min
- Total55 min
- DifficultyEasy
- CostBudget
- Calories289 kcal/serving
- Cooking methodnibbling
- Estimated cost$8.50 $2.13 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $6.39
- $0.77
- $1.06
- $0.25
- $0.03
Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.
Directions
- Peel the leeks and carrots, then chop them into thin slices. Peel the apples and cut them into small pieces. ≈ 8 min
- Place a saucepan over low heat, add the oil and all the vegetables with a pinch of salt, then stir constantly. Continue cooking for about 20 minutes, without letting the vegetables brown. ≈ 4 min
- Pour the water in and let it simmer for another 20 minutes. Adjust the salt as needed.
- Serve it very hot. ≈ 2 min
The bill
Porrusalda, Basque leek and potato soup
- 4 beautiful leeks$6.39
- Two beautiful carrots$0.77
- 500 g of ground apples$1.06
- 4 tablespoons of oil$0.25
- salt$0.03
Total$8.50
that's $2.13 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 289 kcal |
|---|---|
| Fat | 14.4 g |
| Saturated fat | 1.8 g |
| Carbohydrates | 30.3 g |
| Sugars | 9.9 g |
| Fiber | 7.3 g |
| Protein | 5.3 g |
| Salt | 0.15 g |
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