Potato Leek Soup

Spring may be creeping up on us, but there’s still a chill in the air. Best to keep warm with Colavita’s Potato Leek Soup Recipe. It’s comforting and hearty, and has extra flavor from green veggies like leeks, scallions and fresh dill which gives it a fresh, springlike flair!
Serves: 6

2 tbsp Colavita Extra Virgin olive oil

2 lbs waxy potatoes, such as Yukon Gold, sliced about ½” thick pieces

2 leeks, chopped and rinsed

6 cups chicken or vegetable stock

1 large bunch kale, stems removed, leaves chopped into bite-sized pieces

¼ cup sour cream, plus more for serving

1 tsp Colavita Aged white wine vinegar

4 scallions, thinly sliced

dill, coarsely chopped

Kosher salt and freshly ground black pepper

Heat the Colavita olive oil in a large, heavy-bottomed pot or dutch oven over medium-high heat. Add potatoes and leeks and season with salt and pepper.

Cook, stirring occasionally until the leeks have begun to sweat, 5 to 8 minutes. Add stock and bring to a simmer. Simmer until the liquid has reduced a bit and the potatoes are very tender and almost falling apart, 30–40 minutes. Once the potatoes are tender, you can lightly mash them with a wooden spoon to create a chunky texture for the soup.

Add the kale.

Add the sour cream and vinegar and simmer another minute.

Season with salt, pepper and ladle soup bowls. Top with more sour cream, scallions, dill, and a grind or two of black pepper.

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Potato Leek Soup