Silky leeks and Yukon Gold potatoes simmer together until they break down into a velvety base, then get a pass through the blender and a fine-mesh strainer for that signature ultra-smooth texture. Turmeric lends warm color and a subtle earthy note, while coconut milk and a bright squeeze of lemon juice turn the whole pot rich, tangy, and cool. This one's meant to chill for a few hours (or overnight), which only deepens the flavor before it's ladled up cold. A scattering of fresh chives, a drizzle of good olive oil, and a crack of black pepper finish each bowl with color and a little bite. It's an easy make-ahead soup that fits neatly into a gluten free spread, whether you're serving it as a starter or a light lunch on a hot day.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced leeks and 1 tsp salt, and cook, stirring occasionally, until the leeks are completely softened and translucent, about 10–12 minutes.
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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