Instructions

Prepare the Vegetables:
1. Wash and finely slice the leeks, removing the tougher green parts.
2. Peel and finely chop the onion and garlic cloves.
3. Peel the potatoes and cut them into cubes.

Cook the Soup:
4. In a large pot, heat a bit of Organic Extra Virgin Olive Oil over medium heat. Add the chopped onion and garlic, sautéing for a few minutes until golden.
5. Add the sliced leeks and cook for about 5 minutes, stirring occasionally.
6. Add the potato cubes and cook for a few minutes with the other ingredients.

Prepare the Velouté:
7. Pour the vegetable broth into the pot, covering the vegetables.
8. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender.

Blend the Soup:
9. Once the vegetables are cooked, blend everything with an immersion blender until smooth and velvety.
10. Add the cooking cream (optional) to make the velouté creamier.
11. Season with salt and pepper to taste.

— Preparation Time: 45 minutes

Serve:
12. Pour the potato and leek velouté into serving bowls.
13. Break the Mini-Chomps Rosemary crackers into pieces and scatter them on top.
14. Garnish with a few fresh rosemary sprigs for a decorative and aromatic touch, if desired.