Fustini's Oils and Vinegars
Leek and Potato Soup

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Leek and Potato Soup


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Leek and Potato Soup

Submitted by Corporate Chef Andy Stewart




Adapted from Julia Child’s “From Julia Child’s Kitchen”


Step 1. 

Melt butter and 2 tablespoons of Fustini’s Single Varietal 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, then 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.

Step 2. 

To serve, pour hot soup into service bowl, drizzle more Fustini’s Single Varietal Olive Oil and some of the Fustini’s 12 Year White Balsamic Vinegar over the top and garnish with chopped parsley and chives.

Step 3. 

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