Leek and potato soup with parsley pesto recipe. Heartwarming with deliciousness.
In a food processor purée together parsley, olive oil, cheese and garlic.
Set aside in a squeeze bottle for plating.
Dice your potatoes and boil in salted water.
Cut leeks into chunks.
Dice your onions.
Over medium high heat, in a large cookware, melt your butter and add in leeks, onions and garlic marinade. Mix around a few times to coat all pieces.
Add water, cover and let cook 10 minutes.
Add in your boiled potatoes and mix well.
Add your cream cheese allowing it to melt.
Add milk and turn the heat up to boil for about 5 minutes.
Pour the mix in your blender.
Return to heat and let simmer for another 15 to 20 minutes.
Serve your soup with a generous drizzle of parsley pesto.