Leek and Potato Soup
Leek and Potato Soup
Submitted by Chef Andy Stewart
Soups and Breads
A hearty soup perfect any time of the year.
Ingredients
- 1 tablespoon butter
2 tablespoons Fustini’s Medium SELECT olive oil, plus more to drizzle as a garnish
- 3 cups sliced leeks, white part only
- 3 tablespoons flour
- 2 quarts hot water
- salt and white pepper
- 4 cups potatoes, peeled and neatly diced
- ½ cup heavy cream
- fresh parsley, chopped
- chives, chopped
Directions
Melt butter and 2 tablespoons of Fustini’s SELECT olive oil in a large stock pot over medium-low heat and add the leeks. Cook the leaks for 5 minutes without browning. Add the flour and stir to combine. Cook an additional 2 minutes, stirring often. Remove from the heat and gradually beat in a cup of hot water.
Add the potatoes and blend thoroughly. Stir in the remaining water. Season with salt and pepper, return to medium heat and simmer for 40 minutes partially covered or until the potatoes are tender.
Run hot mixture through food mill or use an emersion blender to puree the mixture.
To serve, pour hot soup into service bowl, drizzle more Fustini’s SELECT olive oil and the 12 Year White balsamic vinegar over the top and garnish with chopped parsley and chives.
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