1. Wash and finely chop the leeks, then peel and slice the potatoes.
2. Put all the vegetables in a large saucepan with the EVO Oil, and sauté.
3. Add the Grappa and stir until all the liquid evaporates.
4. Add the hot vegetable stock, cover the saucepan, and simmer for 40 minutes, or until the potatoes are soft.
5. Top with the chopped parsley and serve.