Silky leeks are melted down in olive oil until sweet and soft, then bloomed with garlic, turmeric, black pepper, and ginger for a fragrant, golden base. Yukon Gold potatoes simmer right in with fresh thyme until they fall apart at the touch of a spoon, then get blended into a soup so smooth and velvety you'd swear there was cream hiding in there. A bright squeeze of lemon juice at the end wakes the whole pot up, cutting through the richness and sharpening every other flavor. Finished with a scatter of chives and a final drizzle of good olive oil, it's the kind of bowl that feels indulgent while staying completely plant-based. Warming, earthy, and just tangy enough, this is an easy one to put on repeat for a vegan weeknight dinner or a make-ahead lunch.
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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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