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Leek and Potato Soup

Serves 4-6
Prep: 15 min. Cook: 45 min.

1 large onion
small bunch of parsley
1 clove garlic
1 carrot
1 stalk celery
6 leeks
6 large potatoes
4 cups Organic Vegetable Broth
6 fresh basil leaves
4 tbsp Planeta Extra Virgin Olive Oil DOP, plus extra for serving
Trapani Sea Salt, to taste
Freshly ground black Tellicherry Peppercorns, to taste
Fresh croutons

Finely chop the onion, parsley, garlic, carrot, and celery together. Sauté this mixture until tender (not golden) in the Planeta Olive Oil. Clean and slice the leeks. Peel and dice the potatoes. Add the leeks to the vegetables and cook for 10 minutes. Add the potatoes and Vegetable Broth. Season with Trapani Sea Salt and Tellicherry Pepper and add the basil. Cook until the potatoes are very tender. Remove from the heat. Mix in the food processor until the soup is smooth and creamy. In winter, serve piping hot over fresh croutons. In summer, chill and serve with croutons sprinkled on top. Drizzle with Planeta Olive Oil just before serving.

Wine: a dry, aromatic white.

Recipe adapted from and photo courtesy of Leonardo Romanelli and Gabriella Ganugi, "Olive Oil". Published by The Wine appreciation Guild.

Products suggested for this recipe:

EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $6.25

Add EVO Planeta from Sicily 500 ml to Cart
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $6.85

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