Leek And Potato Soup

Method

1. Prepare a vegetable broth: place the green outer leaves of the leek and the potato skins in a pot, cover with water, and simmer for about 20 minutes. Strain and reserve the broth.
2. In a separate pot, heat a drizzle of extra virgin olive oil over medium-low heat. Add the diced red onion and prosciutto (if using; omit for vegetarian/vegan). Sweat gently without browning until the onion is translucent.
3. Add the diced potatoes and the white and light green parts of the leek (thinly sliced). Stir and sweat for a few minutes, without browning.
4. Pour the reserved vegetable broth into the pot to cover the vegetables. Add a little more olive oil and a pinch of coarse salt. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the potatoes and leeks are tender.
5. Using an immersion blender, blend the soup until creamy but still slightly chunky (some small pieces of vegetables remain for texture).
6. For the garnish: cut the core (heart) of the leek into thin strips. Sauté in a pan with a drizzle of olive oil over high heat until slightly charred and crispy. Season with a pinch of pepper; add chili paste or chili oil if desired for heat.
7. Preheat the oven grill. Transfer the creamy soup to an ovenproof dish. Grate Gruyère cheese (or substitute with robiola, Parmigiano Reggiano, or semi-aged pecorino) over the top. Place under the grill for a few minutes until the cheese is melted and golden.
8. Serve the soup hot. Garnish with the crispy leek strips, fresh parsley leaves, and a final drizzle of extra virgin olive oil. Accompany with bread if desired.