Rustic Tuscan Potato Leek Soup with Olive Oil Pesto

Prep time :15 minutes

Cook time :50 minutes

Servings:6

Potato Leek Soup:

•3 medium-large leeks

•2 tablespoons Ca rape lliUn filtered Ex tr aV V Virgin irgin irgin O O Olive live live OOOi li lil

•1 large garlic clove, coarse ly chopped

•1/2 teaspoon kosher salt, plus additional, to taste( optional)

•2poundsYukon gold potatoes,peeled and diced into 2-inchcubes

•6 cups chicken or vegetable bro th

Pesto:

•1 packed cup fresh basil

•1 packed cup flat-leaf parsley

•1 medium-large garlic clove, roughly chopped

•3 tablespoons pine nuts or 1/4 cup walnuts

•1/2 teaspoon kosher salt

•1/4 cup Ca rape lliUn filtered Ex tr aVVVVirg in irgin irgin irgin O Olive live OOi lil

To To To make make make Potato Potato Potato Leek Leek Leek Soup: Soup: Soup: Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise then soak in cold water 10-15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.

In large Dutch oven or stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.

Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer then uncover and continue cooking 30 minutes.

Using immersion blender, puree soup until smooth, or carefully ladle into standing blender to puree in batches. Taste and add more salt, if desired.

To To To make make make Pesto: Pesto: Pesto: In food processor, pulse basil, parsley, garlic, pine nuts, salt and olive oil to make chunky herb sauce.

To serve, ladle soup into bowls and spoon Pesto on top of each serving.