Creamy Potato Leek Soup w/ Parsley Oil
Difficulty
Serves
4 Persons
Preparation
15 Minutes
Cooking
10 Minutes
What You’ll Need
Ingredients
For The Soup:
2 Tbsp. Nowa Olive Oil
2 Large Leeks, White And Light Green Parts Only, Sliced And Rinsed
4 Medium Yukon Gold Potatoes, Peeled And Diced
1 Onion, Chopped
4 Cups Vegetable Or Chicken Broth
1 Cup Heavy Cream (Optional For Extra Creaminess)
Croutons, For Serving
For The Parsley Oil:
1/2 Cup Fresh Parsley Leaves
1/4 Cup Nowa Olive Oil
1 Garlic Clove
Pinch Of Salt
Seasoning
Salt And Pepper, To Taste
Nowa Olive Oil
How to Make it?
For the Soup: Heat 2 Tbsp. Nowa Olive Oil in a large pot over medium heat. Add the sliced leeks and chopped onion, cooking until softened, about 5-7 minutes.
Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender. Use an immersion blender (or carefully transfer to a blender in batches) to puree the soup until smooth. For a creamier texture, stir in the heavy cream at this stage. Add salt and pepper to taste.
For the Parsley Oil: In a blender or food processor, combine parsley leaves, Nowa Olive Oil, garlic, and a pinch of salt. Blend until smooth. Serve as is, or strain through a sieve to achieve a vibrant, clear oil.
Serve the potato leek soup with croutons and a generous drizzle of parsley oil on top. Enjoy!
