A New World version of the classic pairing of leeks and potatoes makes Sopa de Poro y Papa a Mexican favorite.
With similarities to its French counterpart, this creamy soup featuring leeks (poro) and potatoes (papa) has a comfortable character all its own. It is a favorite in the restaurants of Mexico City, a refined urban flavor for a worldly population proud of its culinary heritage.
Comparisons to vichyssoise are natural, and the ingredient list overlaps quite a bit. Of course, both use leeks and potatoes but this sopa relies on a starchier russet and includes an additional white onion, lending it a slightly lighter but still silky body and texture once puréed. However, many local recipes forgo this final step and simply serve this dish as a chunky rustic stew, with or without dairy or additional vegetables.
One of the greatest differences for this soup is the use of crema, a soured dairy product somewhat similar to crème fraîche that is popular in Mexico and South America. It is less tangy and thinner than American sour cream but lends a richness and smooth body in the finish. Naturally, sour cream, crème fraîche or even whole cream can be substituted as needed.
Like vichyssoise, this soup can be served chilled but is often enjoyed warm during the colder winter months. Serve as a soup course for an elegant dinner, topped with chives, crumbled cotija and an extra dollop of crema.
Sopa de Poro y Papa
1 white onion
1 russet potato
4 c chicken stock
½ c crema
2 T butter
1 Chop the leeks (white parts only) and onion, and sauté in the butter over medium heat until softened but not caramelized, about 5-10 min.
2 Peel and dice the potato, and add to the pot along with the stock and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, for 30 min or until the potato is tender.
3 When cooled slightly, purée the soup in batches until very smooth. Stir in the crema and season to taste.