INGREDIENTS FOR THE SOUP:

• 3 medium to large leeks
• 2 Tbsp. Extra Virgin Olive OilCarapelli Unfiltered
• 1 large garlic clove, coarsely chopped
• 1/2 teaspoon kosher salt, plus more to taste
• 2 pounds Yukon gold potatoes,peeled and diced into 2-inch cubes
• 6 cups chicken or vegetable broth

INGREDIENTS FOR THE PISTOU:

• 1 packed cup fresh basil
• 1 packed cupflat leaf parsley
• 1 medium to large garlic clove, roughly chopped
• 3 Tbsp. pine nuts or ¼ cup walnuts
• ½ tsp. kosher salt
• ¼ cup Extra Virgin Olive Oil Carapelli Unfiltered