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
No storage information available for this dish.
This soup is perfect for evenings when you want something simple yet comforting. It’s budget-friendly, easy to make in a big batch, and tastes even better the next day after the flavors meld.
