Potato Leek Soup
Rainy weather is upon us, and this potato leek soup is the perfect dish for you and your family to enjoy!
- 5 chopped leeks
- 3 tablespoons More Than Olives Arbosana “Organic” Olive Oil
- ¼ teaspoon salt
- 3 small Yukon gold potatoes, cubed
- 1-quart vegetable broth
- ½ cup greek yogurt
- ¾ Cup Heavy Cream, add another ¼ cup if you desire thinner soup
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon nutmeg
- 1 oz grated pecorino romano cheese
- 1 tablespoon chopped scallions for garnish
In a stockpot add the More Than Olives Arbosana Blend Extra Virgin Olive Oil and heat to medium. Add the chopped leeks and salt. Reduce heat to low and cook for about 25 minutes or until the leeks are soft.
Add the chopped potatoes and vegetable broth. Bring the soup to a medium-high boil to get the broth hot. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes or until the potatoes are cooked through.
Turn off the heat and carefully use an immersion blender to puree the mixture. Add in the heavy cream, greek yogurt, white pepper, garlic powder, and nutmeg. Use the blender once more to work the seasoning into the soup.
Serve your soup in individual bowls garnished with a drizzle of More Than Olives Arbosana Blend Extra Virgin Olive Oil, pecorino romano cheese, and chopped scallions. You are ready to serve!