Ingredients
Soup
- 3 Tbsp. J. Olive Co. Leek Olive Oil
- 4 large leeks, white and light green parts only, roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 2 tsp dried thyme
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 cup heavy cream
- Chives for garnish
Salad
- 5oz fresh arugula
- ¼ cup sliced almonds
- ¼ cup dried cranberries
- 4 Tbsp. J. Olive Co. Leek Olive Oil
- 4 Tbsp. J. Olive Co. Cascadian Wild Raspberry Balsamic
- Shaved parmesan cheese for garnish
Instructions
- Heat leek olive oil over medium heat in a large soup pot. Add leaks and garlic. Stir until the leeks are soft and wilted (about 10 minutes).
- Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for around 15 minutes, or until the potatoes are soft.
- Puree half of soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Season with salt and pepper to taste. To serve, drizzle with leek olive oil and garnish with chives.
- For the salad, whisk raspberry balsamic and leek olive oil to make your dressing. Assemble arugula, almonds, and cranberries together in a large serving bowl and toss in just enough dressing so that the arugula is coated but crisp. Reserve remaining salad dressing for individual preference. Garnish with shaved parmesan.