Prep time: 15 minutes Cook time: 50 minutes Servings: 6
Potato Leek Soup:
3 medium-large leeks
2 tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
1 large garlic clove, coarsely chopped
1/2 teaspoon kosher salt, plus additional, to taste (optional)
2 pounds Yukon gold potatoes, peeled and diced into
2-inch cubes 6 cups chicken or vegetable broth
Pesto:
1 packed cup fresh basil
1 packed cup flat-leaf parsley
1 medium-large garlic clove, roughly chopped
3 tablespoons pine nuts or
1/4 cup walnuts
1/2 teaspoon kosher salt
1/4 cup Carapelli Unfiltered Extra Virgin Olive Oil To make Potato Leek Soup: Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise then soak in cold water 10-15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.
In large Dutch oven or stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.
Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer then uncover and continue cooking
30 minutes.
Using immersion blender, puree soup until smooth, or carefully ladle into standing blender to puree in batches. Taste and add more salt, if desired.
To make Pesto: In food processor, pulse basil, parsley, garlic, pine nuts, salt and olive oil to make chunky herb sauce.
To serve, ladle soup into bowls and spoon Pesto on top of each serving.