Cut the potatoes into cubes and the leek into rings.
Heat 2 tablespoons of 100% Italian Pantaleo Organic Extra Virgin olive oil in a saucepan, add the potatoes and leeks and fry for a few minutes.
Add the water and cook over a low heat.
When the potatoes are cooked turn off the heat, add a dill sprig, salt, 4 tablespoons of 100% Italian Pantaleo Organic Extra Virgin olive oil and a pinch of black pepper.
Blend it all using a stick blender, until the velouté is perfectly smooth.
Serve in bowls and garnish with a drizzle of olive oil and a touch of dill.