4 medium-sized potatoes (with selenium)
2 leeks
1 carrot
1 piece of celery
A sprig of rosemary
A bunch of chives
A bay leaf
Extra virgin olive oil
Salt and pepper

Remove the green part and the roots from the leek, wash the leaves, dry them with a clean cloth and make a chiffonade.

In a saucepan with high sides, boil 2 liters of water with the carrot, celery and green part of the leek. Add salt and bring to a boil. Boil for about half an hour on a very slow heat.

Meanwhile, wash, peel and cut the diced potatoes about 1 cm. Put a pot from the bottom often on the fire, after about a minute add 5 tablespoons of oil and after a few seconds, when the oil is hot, add the leek chiffonade, mix well and add the potatoes. Continue to stir until the vegetables have begun to caramelize.
Then add the broth a little at a time, put a lid and cook for about 1 hour.
Check every 10 minutes that the soup does not stick to the bottom.

When all the ingredients are cooked and soft and velvety, blend them with a hand blender, using a little broth if the soup is too thick.

Put a saucepan on the stove, heat it, add 2 tablespoons of oil and the bay leaf. Allow the oil to aromatize for a few minutes, throw the leaf and add the flavored oil to the cream.

Serve hot with chopped fresh chives and black pepper.

Ph. Dose Juice