Potato and Leek Soup

The cream of potato and leek soup is a dish that will warm you in the cold autumn days. 

Ingredients (4 people)

• 1lb, approximately 4 small, gold potatoes
• 1/2 pound leeks, approximately 2 to 3 medium
• 1 carrot
• 1 cup of grated Parmesan cheese
• 6 cups of vegetable broth
• 1/4 cup of Il Molino Destoned Organic Extra Virgin Olive Oil
• Sea Salt & Cracked Pepper 

Directions

1. Boil the potatoes, peel and mash with a potato masher.
2. Prepare 6 cups of vegetable broth.
3. Clean the leeks by removing the tough outer leaves. Cut into thin slices and fry with a little Il Molino Destoned Organic Extra Virgin Olive Oil.
4. Add the mashed potatoes, cover with broth and cook for 15 minutes stirring frequently. Season with salt and pepper.
5. Pour the cream of potato and leek soup in individual bowls with a sprinkling of grated Parmesan cheese
6. Drizzle each bowl with Il Molino Destoned Organic Extra Virgin Olive Oil