Silky leeks are sweated down in olive oil until soft and sweet, then bloomed with garlic, turmeric, black pepper, and ginger for a soup that smells incredible before it's even simmered. Yukon Gold potatoes cook down until they practically fall apart, giving the whole pot a naturally creamy, velvety body with no cream needed. A few sprigs of fresh thyme perfume the broth as everything simmers together, and a bright hit of lemon juice at the end wakes up all that earthy, savory flavor. Once blended smooth, it's finished simply — a scatter of fresh chives and a drizzle of good olive oil are all it needs. It's cozy, golden, and comforting in the way only a well-made potato soup can be, and it's a solid pick for a vegetarian menu. Serve it with crusty bread and call it dinner.
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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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