Basque Porrusalda (Leek Soup with Sausage and Potatoes)
Ingredients
| 1/2 cup olive oil | ||
| 6 leeks, white and light green parts only, cleaned well | ||
| 1/2 lb of bulk sausage | ||
| 4 large red potatoes, skin removed and cubed | ||
| 1 tbs crushed thyme | ||
| 1/4 tsp white pepper | ||
| 2 tsp kosher salt | ||
| 2 garlic cloves, minced | ||
| 2 tbs flour | ||
| 2 cups chicken stock | ||
| 2 bay leaves | ||
| 2 tbs fresh parsley | ||
| 1 and 1/2 cups day old bread, cut into chunks. (optional) |
This is stick to your ribs leek with sausage and potatoes that is traditionally served on Sundays in the Basque region of Spain.
- In a large 8 qt stockpot, add the oil to medium high heat.
- Add the sausage and brown, about 5 minutes.
- Add the leeks, potatoes, seasonings and flour.
- Stir until the flour is incorporated.
- Reduce heat to low.
- Add the chicken stock and stir until all ingredients are well combined.
- Place bay leaves in pot and cover.
- Allow to simmer for 1 hour.
- Add parsley just before serving.
- Serve with crusty bread.
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