Silky leeks are melted down in olive oil until sweet and soft, then simmered with turmeric, ginger, and thyme until the whole pot turns deeply aromatic. Yukon Golds break down into that creamy backbone every good potato soup needs, no cream required to get there — just a good long simmer in savory broth until each chunk is fork-tender. A quick blend brings it all together into a velvety, golden puree, and a finishing splash of lemon juice wakes up every other flavor in the pot. Finished with a scatter of chives and a drizzle of good olive oil, this one lands somewhere between rustic and elegant, and it's an easy, comforting choice for a gluten free table. Make it on a weeknight or scale it up for a crowd — either way, it reheats beautifully and only gets better the next 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 leeks and 1/2 tsp salt, and cook, stirring occasionally, until softened and wilted, about 8–10 minutes.
Add the garlic, turmeric, black pepper, and ground ginger, and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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