Spanish Leek and Potato Soup with Olive Oil Recipe
This simple leek and potato soup is the Spanish version of homemade comfort food – thick, delicate, with a pronounced aroma of olive oil. In many Spanish homes it’s served for dinner when you don’t feel like heavy meats but still want something warm and filling. It’s a bit like French leek soup, but instead of cream the main role here is played by good olive oil.
A minimalist Spanish-style leek and potato soup where good olive oil replaces cream, giving a deep, aromatic flavor with just a few simple ingredients.
Chef's tips
Use the best olive oil you have, as its flavor really comes through here. Don’t rush the initial sautéing of the leek and onion – this step builds the base of the soup’s taste. If you like a very smooth texture, pass the blended soup through a fine sieve.
How to serve
Serve in warm bowls, drizzled generously with fruity extra virgin olive oil. Add toasted rustic bread or garlic croutons, and for a non-vegetarian version, top with crisp bacon bits or jamón. A light green salad or tomato salad makes a nice fresh contrast.
Ingredients
- leek only the white and light green part, sliced into half-moons - 2 pieces
- potatoes peeled, cut into cubes of about 2 cm - 500 g
- onion finely diced - 1 piece
- olive oil plus an extra 1 tablespoon for serving - 3 tablespoons
- vegetable stock can be made from a cube, but homemade will be tastier - 1 l
- bay leaf - 1 piece
- thyme dried leaves - 0.5 teaspoons
- salt to taste
- white pepper to taste, can be replaced with black pepper
- bread for serving, preferably lightly toasted - 4 slices
Preparation
- In a large pot, heat 3 tablespoons of olive oil over medium heat for about 1 minute.
- Add the onion and leek, season with a pinch of salt and sauté for 6–8 minutes, stirring often, until the vegetables soften and become slightly translucent but do not brown.
- Add the diced potatoes, bay leaf and thyme, stir and cook for another 2 minutes so the potatoes warm through slightly.
- Pour in the stock, stir, bring to a gentle boil, then reduce the heat so the soup just barely simmers.
- Cook covered for 20–25 minutes, until the potatoes are very soft and easily fall apart when pressed with a spoon.
- Remove the bay leaf, then blend the soup with a hand blender until smooth and creamy; if you don’t have a blender, mash the potatoes with a masher – the soup will be more rustic.
- Season the soup with salt and pepper; if it is too thick, add a little hot water and stir again.
- Serve the soup hot, drizzled with a little olive oil, with a slice of toasted bread on the side or added into the bowl.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku, przy podgrzewaniu dodaj odrobinę wody, bo gęstnieje. Do mrożenia wystudź całkowicie, zamroź w porcjach i zużyj w ciągu 2 miesięcy.
