Porrusalda

🛒 Ingredients

• Leeks 500 g · 305 kcal
• Potatoes 500 g · 385 kcal
• Carrots 200 g · 82 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 10 g · 15 kcal
• Olive Oil 30 g · 265 kcal
• Vegetable Broth 1000 g · 50 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot over medium heat, then add chopped onion and minced garlic. Sauté until the onion is translucent, about 5-7 minutes.
2. Stir in the sliced leeks and chopped carrots. Cook for another 5 minutes until they start to soften slightly.
3. Add the peeled and cubed potatoes to the pot, then pour in the vegetable broth (or water). Bring to a boil, then reduce heat.
4. Cover and simmer for 15-20 minutes, or until the potatoes and other vegetables are very tender. Mash some of the potatoes against the side of the pot to thicken slightly, if desired.
5. Season generously with salt and black pepper to taste. Serve hot, optionally drizzled with a little extra virgin olive oil.