Potato Leek Soup
4 cups Yukon Gold potatoes (about 5-6 large Yukon Gold potatoes), sliced 1/2″ thick
2 large leeks, finely chopped (about 3 cups)
2 cloves garlic, roughly chopped
2 shallots or 1 small yellow sweet onion, thinly sliced
¼ cup Arbequina Extra Virgin Olive Oil
4 tsp. Leek Agrumato Olive Oil
4-5 sprigs fresh thyme or ½ tbsp dried thyme
2 bay leaves
4-5 cups vegetable stock
¼ cup whipping cream or stock
½ tsp Fleur De Sel Premium Salt
½ tsp Seasons Pepe e Aglio Seasoning
Heat Arbequina extra virgin olive oil in a heavy bottom saucepan or dutch oven over medium heat. Add garlic, onions, shallots, and drained leeks. Stir to begin softening veg. Cook for 5-6 minutes. Try to prevent the vegetables from browning too much so your soup will retain a light color.
Add thyme, bay leaves, potatoes, and vegetable stock and bring to a boil, stirring gently. Reduce heat to medium-low and simmer soup for 15-20 minutes, until potatoes are fork tender and softened.
Remove thyme sprigs if using fresh thyme and Bay leaf. Use a blender or immersion blender to puree the soup. You may need to do in multiple batches. If using a blender, return the soup to the pot.
Stir whipping cream into the blended soup (optional) and adjust seasoning to taste. If soup is too thick for your liking, begin adding ½ cups of vegetable stock, stirring to blend, until desired consistency is reached.
Finish soup with a sprinkle of finely chopped chives and a drizzle of Leek Agrumato olive oil for a creamy and earthy soup! For heartier dish, top with chopped crispy bacon and shredded cheddar cheese!