Rustic Tuscan Potato Leek Soup with Olive Oil Pesto Recipe

Italian-Inspired Recipes - The artistry behind the olive oil shines in this Rustic Tuscan Potato Leek Soup with Olive Oil Pesto.

(Family Features) Italy is one of the world’s great food nations, and many dishes have Italian roots. In honor of Italian heritage, light up the dinner table and impress your friends and family with sophisticated, traditional Italian recipes.

Creating a true taste of Italy means including an abundance of smooth, high-quality extra-virgin olive oil, like Carapelli Olive Oil. Tracing its roots to the heart of Tuscany in 1893, the line of olive oils is designed to lift cooks out of the everyday cooking experience with high-quality olives nurtured by nature, selected at the optimal harvest time and handled delicately.

The ease and simplicity of shared dishes like Rustic Tuscan Potato Leek Soup with Olive Oil Pesto – a traditional Italian sweet and sour sauce – focuses on quality ingredients inspiring quality memories.

Celebrate the best of Italy in your own kitchen by incorporating Italian artisan-inspired dishes ideal for memorable moments with loved ones.

The artistry behind the olive oil shines in this Creamy Potato Leek Soup with Olive Oil Pistou which celebrates the embodiment of Italian cuisine.

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Rustic Tuscan Potato Leek Soup with Olive Oil Pesto Recipe

Recipe courtesy of

Servings: 6

Prep Time: 15 minutes

Cook time: 50 minutes

Recipe Ingredients

Potato Leek Soup:

  • 3 medium-large leeks
  • 2 tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
  • 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus additional, to taste (optional)
  • 2 pounds Yukon gold potatoes, peeled and diced into 2-inch cubes
  • 6 cups chicken or vegetable broth


  • 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 Carapelli Unfiltered Extra Virgin Olive Oil

To make Potato Leek 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 make 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.

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Side Dish, Portobello Mushrooms, Italian

SOURCE: Carapelli



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