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Creamy potato and leek soup

Creamy potato and leek soup

Comforting, elegant, and naturally wholesome, this Leek & Potato Velouté celebrates the beauty of simple ingredients. The creamy texture of potatoes and the delicate sweetness of leeks are perfectly complemented by the vibrant, herbaceous notes of KALI Monocultivar Tosca Extra Virgin Olive Oil, added both during cooking and as a finishing drizzle. A touch of freshly ground black pepper enhances the oil's aromatic profile, creating a refined soup that's perfect for cooler days or as a light starter.

Prep 15 min
Cook 30 min
Total 45 min
Servings 4
Cuisine Italian

Ingredients

  • 3 large leeks
  • 3 medium potatoes
  • About 1 liter vegetable stock
  • 3 tablespoons KALI Monocultivar Tosca EVOO
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Croutons (optional)

Instructions

Prepare the leeks

  • Trim off the dark green tops and the root ends.
  • Slice the leeks into thin rounds and wash them thoroughly.

Prepare the potatoes

  • Peel the potatoes and cut them into small cubes.

Sauté the vegetables

  • Heat 2 tablespoons of KALI Monocultivar Tosca EVOO in a large saucepan over medium-low heat.
  • Add the leeks and cook gently for 5–7 minutes, until soft but not browned.

Cook the soup

  • Add the diced potatoes and stir well.
  • Pour in the hot vegetable stock and simmer for about 20 minutes, or until the vegetables are tender.

Blend

  • Using an immersion blender, purée the soup until smooth and velvety.
  • Adjust the seasoning with salt.

Serve

  • Serve hot with a drizzle of KALI Tosca Monocultivar Tosca EVOO, freshly ground black pepper, and croutons, if desired.

Recipe Video

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