Leek potato soup

Difficulty: ★☆☆


  • 4 Leeks.
  • 5 Potatoes.
  • Extra virgin olive oil.
  • 1 Onion.
  • 4 Garlic cloves.
  • Salt.
  • Vegetable broth.

Category: First course


Peel potatoes. Make a small cut in each potato and then break it open the rest of the way. Clean leeks and cut into 1 inch thick slices approx. Chop garlic finely and onion into fine Brunoise.
Heat a drop of extra virgin olive oil in a Practika Plus Magefesa pressure cooker. Cook onion and garlic until they start to soften. Add leeks and potatoes and sauté for a few minutes. Cover with the vegetable broth. Close the pot and set on position II and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 4 minutes.
The porrusalda can be prepared with fish such as cod, hake or seafood such as clams, mussels etc. Add the cut fish into cubes once cooked the potatoes and let boil about 5 minutes. Minimum heat and with the open cooker. If we prepare the porrusalda with fish or seafood, we can change the vegetable stock for fish stock.