The leek soup, an ideal dish for winter season, is cooked cutting into slices the leeks to stew them in extra virgin olive oil and butter and then adding potatoes and chicken broth. Serve with pepper and grated Parmesan cheese.


1/2 lbs Leeks

3 Potatoes

1.5 Quarts of Chicken Broth

3 Tbsp of Extra Virgin Olive Oil

3 Tbsp of Raw Butter

50g Grated Parmesan Cheese

1 Tsp of Italian Parsley

1/4 Cup of Raw Cream

Sea Salt and Pepper at Your Taste


Clean the leeks, slice them and let them simmer in a little butter and a few tablespoons of oil. Then add the potatoes into rounds and about a quart of beef broth; parley, pepper, salt to taste and finish cooking.

Serve accompanied with grated Parmesan cheese, raw cream and pepper.