Creamy potato leek soup with olive oil pistou | Carapelli

Ingredients

• 3 medium to large leeks
• 2 Tbsp. Extra Virgin Olive Oil Carapelli Non Filtrato
• 1 large garlic clove , coarsely chopped
• 1/2 teaspoon kosher sal t, plus more to taste
• 2 pounds Yukon gold potatoes , peeled and diced into 2-inch cubes
• 6 cups chicken or vegetable broth
• 1 packed cup fresh basil
• 1 packed cup flat leaf parsley
• 1 medium to large garlic clov e, roughly chopped
• 3 Tbsp. pine nuts or ¼ cup walnuts
• ½ tsp. kosher salt
• ¼ cup Extra Virgin Olive Oil Carapelli Non Filtrato