Source: Gemma Sciabica, Sciabica's Olive Oil.
¼ cup Marsala olive oil
4 leeks, white part only, washed, sliced thin
32 ounces chicken or beef broth
3 potatoes, large, sliced thin
¼ cup chives, chopped
½ cup Swiss cheese, shredded
Salt and pepper to taste
- In large saucepan add olive oil, leeks, and cook until softened. Add broth and potatoes and bring to a gently boil.
- Reduce the heat and simmer for 20-30 minutes, until potatoes are tender. Add half of the chives for the last 10 minutes of cooking.
- Season to taste. Garnish with chives and cheese.