Leek and Potato Soup Sopa De Papa Y Poro
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.
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Recipe Information
Ingredients
- 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
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.
Peel and chop the potatoes into small, even-sized cubes. Set aside.
Peel and finely chop the garlic cloves and onion.
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.
Add the diced potatoes to the pot, stirring to coat them with the butter and oil mixture. Cook for another 2 minutes.
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.
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.
Return the soup to low heat and stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley. Pair with crusty bread for an extra hearty meal if desired. Enjoy!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 436.2 g | 159% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 40.1 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 645 mg | 50% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5755 mg | 122% | |
*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.
