Leek & Potato Soup with Parmesan and Olive Oil

Leek & Potato Soup with Parmesan and Olive Oil

This is the kind of soup you want all winter long. Simple ingredients, good technique, and a great finish.

Serves: 4–6

Ingredients

• 3 large leeks, white and light green parts only, cleaned and thinly sliced

• 2 tablespoons olive oil, plus more to finish (Umbrian Gold)

• 2–3 sprigs Burlap & Barrel Flowering Hyssop Thyme

• 2 cloves garlic, sliced

• Kosher salt

• 3 medium Yukon Gold potatoes, peeled, cut into chunks

• 4–5 cups chicken stock

• Freshly grated Parmesan, for serving

• Chef’s Best Friend, to finish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the leeks and the Burlap & Barrel Flowering Hyssop Thyme. Cook gently, stirring occasionally, until the leeks are soft and sweet but not browned, about 8–10 minutes.

2. Add the garlic and a pinch of salt. Cook for another minute until fragrant.

3. Add the potatoes and chicken stock. Bring to a simmer and cook until everything is tender, about 20 minutes.

4. Using an immersion blender, blend until smooth. (Or carefully transfer to a blender and blend in batches.)

5. Taste and adjust seasoning as needed.

6. Serve hot, finished with a drizzle of Umbrian Gold olive oil, freshly grated Parmesan, and a light sprinkle of Chef’s Best Friend.

Notes

• Keep the heat gentle when cooking the leeks. You want them soft and sweet, not browned.

• The soup should be silky, not heavy. Add a splash of stock if needed.