Wash the potatoes and boil in salted water. Peel and puree them.
Clean and wash the leeks and slice into thin rounds.
Saute the leeks in a pan with the oil and, when golden brown, add the potatoes, mix well and cover with vegetable broth.
Cook for a quarter of an hour, stirring frequently and making sure the cream doesn’t get too thick.
Adjust for salt and pepper and pour the cream into serving bowls, completing with the pecorino cheese cut into strips and the julienne-cut celery. Drizzle with P.D.O. Terra di Bari oil.
This delicious cream of leek and potato soup Is ready. Enjoy!