Leek and Potato Soup

Name: Leek and Potato Soup (Sopa de Patata con Fugas)
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 2 leeks, white parts only, sliced; 3 teaspoons kosher salt; 1½ teaspoons freshly ground pepper; 1 pound russet potatoes, peeled and cubed; 4 cups vegetable broth; 4 sprigs fresh thyme, plus 2 teaspoons minced; 1 teaspoon sweet paprika; 1 tablespoon finely chopped fresh chives; Crusty bread for serving

Sopa de Patata con Fugas

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

Leeks have long been an essential ingredient of Spanish home cooking, especially in the regions of Galicia and Asturias, where they are abundant. Potatoes were brought to this region from South America and thrive well in the cooler climate. This is a rustic and hearty soup and easy to prepare.

Ingredients

2 tablespoons olive oil
2 leeks, white parts only, sliced
3 teaspoons

Europe
Spain
Soup
Vegan

Method

In a large saucepan over medium heat, warm the oil and add the leeks. Season with 1 teaspoon of the salt and ½ teaspoon of the pepper and cook for 5 minutes until soft. Add the potatoes, broth, and thyme sprigs and bring to a boil. Add the remaining 2 teaspoons salt and 1 teaspoon pepper. Cover and simmer for 30 minutes until the potatoes are soft. Using an immersion blender, puree the soup unt