leek and potato soup with extra virgin olive oil

This delightfully warming veggie Leek and Potato soup is an absolute winner on those cold autumn nights. It is a hearty dish to warm your cockles this October. Who doesn’t love fluffy potatoes, buttery leeks and garlic with a generous drizzle of extra virgin olive oil?

As we plunge between seasons, we welcome freshness along with all those earthily flavoured root vegetables. This version is adapted towards a Mediterranean diet but still remains humble. It’s warming flavour and texture from the flowery potatoes drizzle with smooth yet intense oil is something anyone would happily come home to after a long day.



Ingredients for the leek and potato soup

  • 3 tablespoon Azada Extra Virgin Olive Oil + extra for drizzling
  • 2 large leeks, trimmed and finely sliced
  • 3 cloves of garlic, chopped small
  • 1 large potato, peeled and diced
  • 700 ml vegetable stock
  • 150 ml milk
  • Salt and freshly milled black pepper
  • 2 teaspoons fresh chives, sliced thinly, to garnish

Leek and potato soup recipe step by step

  1. In a large, heavy-based saucepan, gently heat Azada’s Extra Virgin Olive Oil, then add the leeks, potatoes, garlic and a generous sprinkling of salt, stirring with a wooden spoon. Cover and let the vegetables sweat over a low heat for about 15 minutes, until translucent.
  2. Next, add the vegetable stock and milk, bring to a simmer, cover and gently cook for a further 25 minutes. Leave it to cool – carefully pour into a blender and blend to a purée.
  3. Return the soup to the saucepan and gently reheat, season to taste. Place into serving bowls and add a drizzle with Azada’s Extra Virgin Olive Oil. Sprinkle with black pepper and fresh chives and serve with warm, crusty bread.

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