Leek and Potato Soup Sopa De Papa Y Poro

Nutriscore Rating: 71/100

Warm up with the comforting flavors of Leek and Potato Soup (Sopa de Papa y Poro), a velvety, flavor-packed classic that’s as cozy as it is satisfying. This recipe features tender leeks and creamy russet potatoes simmered in a fragrant blend of thyme, bay leaf, and rich chicken stock, then blended to silky perfection. A touch of heavy cream adds luxurious smoothness, while sautéed garlic and onions bring depth and warmth to each spoonful. Ready in under an hour, this easy-to-make soup is perfect for busy weeknights or as a starter for elegant gatherings. Garnish with fresh parsley for a burst of color, and serve with crusty bread to soak up every delicious drop. Perfectly balanced in flavor, this timeless dish is a go-to for comforting meals year-round.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 3 large leeks
• 4 medium russet potatoes
• 3 tbsp butter
• 1 tbsp olive oil
• 2 whole garlic cloves
• 1 medium onion
• 5 cups low-sodium chicken stock
• 0.5 cup heavy cream
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp fresh thyme leaves
• 1 whole bay leaf
• 2 tbsp fresh parsley
• 1 loaf crusty bread (optional)

📝 Instructions

9 steps

1. Thoroughly clean the leeks by cutting off the tough green tops and roots, then slicing them lengthwise. Rinse under cold water to remove any grit or dirt in the layers. Slice leeks into thin semi-circles.

2. Peel and chop the potatoes into small, even-sized cubes. Set aside.

3. Peel and finely chop the garlic cloves and onion.

4. In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted, add the sliced leeks, garlic, and onion. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened but not browned.

5. Add the diced potatoes to the pot, stirring to coat them with the butter and oil mixture. Cook for another 2 minutes.

6. Pour the chicken stock into the pot. Add the thyme, bay leaf, salt, and black pepper. Stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the potatoes are fork-tender.

7. Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender to puree.

8. Return the soup to low heat and stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.

9. Serve hot, garnished with fresh parsley. Pair with crusty bread for an extra hearty meal if desired. Enjoy!

Nutrition Facts

1 serving (993.4g)

Calories		878
% Daily Value*
Total Fat		27.8 g	36%
	Saturated Fat	12.9 g	65%
	Polyunsaturated Fat	0.0 g
Cholesterol		60 mg	20%
Sodium		1230 mg	53%
Total Carbohydrate		140.1 g	51%
	Dietary Fiber	10.9 g	39%
	Total Sugars	19.9 g
Protein		21.9 g	44%
Vitamin D		0.1 mcg	1%
Calcium		290 mg	22%
Iron		11.9 mg	66%
Potassium		1815 mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 991 cal (27.7%%)

Protein: 343 cal (9.6%%)

Carbs: 2248 cal (62.7%%)