Recipe: Porrusalda (Basque Leek Soup)

Porrusalda (Leek Soup)

1/2 c. olive oil
6 medium leeks - chopped fine (leaves removed, using only white and light green areas)
1/2 lb. bulk sausage (I recommend using Spanish dry chorizo if available)
3-4 large potatoes - cubed (skin removed)
1 Tbsp. crushed thyme
1/4 tsp. white pepper
2 tsp. coarse salt
1 minced garlic clove
2 Tbsp. flour
2 cups chicken stock

2 bay leaves
2 Tbsp. fresh parsley
1 1/2 c. day old bread chunks (toast them with a bit of garlic butter in the oven for a few minutes, until golden)

In large 8 qt. stockpot, pour in oil to med-hi heat. Add in leeks and sausage. Stir to brown lightly. Add in potatoes, seasonings, and flour. Toss together till flour is incorporated. Reduce heat to low. Add in chicken stock. Stir till all ingredients are well combined. Cover, place bay leaves in pot, allowing to simmer for 1 hour. Stir in parsley just before serving. Place in individual serving bowls, and top each with French bread chunks.