1 1/2 Pounds Russet Potatoes, Scrubbed, Peeled and Cut into 1/2-Inch Pieces
1 1/4 Teaspoons Salt
1 Cup Half-And-Half
1/2 Cup Pompeian Extra Virgin Olive Oil
1/2 Teaspoon Black Pepper
2 Sprigs Parsley
2 Tablespoons Thinly Sliced Chives
5 Cups Low-Sodium Chicken Broth
6 Large Leeks, Tough Green Ends Discarded, Thinly Sliced Crosswise and Well Rinsed
6 Tablespoons Pompeian Pure Classic Olive Oil
Instructions
1. In a large saucepan, heat the Pompeian Extra Virgin Olive Oil over medium heat. Add leeks, onion and ¼ teaspoon of the salt to pot and stir to combine. Cook, stirring often, for 5 minutes. Reduce heat to medium-low, cover and cook leeks for about 20 minutes or until softened and tender, stirring occasionally.
2. Stir in remaining 1 teaspoon salt, broth, potatoes, parsley sprigs and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and cover. Simmer for about 35 minutes or until potatoes are tender.
3. Working in batches, carefully puree the soup in a blender or food processor. Return pureed soup to saucepan and stir in half-and-half. Heat over medium-low heat for about 5 minutes or until warmed through. Drizzle each serving with 1 tablespoon Pompeian Pure Classic Olive Oil and sprinkle with chives; serve immediately.
