Description
A creamy and elegant potato and leek soup finished with a drizzle of fragrant truffle oil. Smooth, comforting, and perfect as a refined starter or cozy meal.
Ingredients
Soup Base
- 2 tablespoons butter or olive oil
- 2 leeks, cleaned and sliced
- 3 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
Finishing
- ½ cup cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon truffle oil
- Chopped chives for garnish
Instructions
- Heat the fat: Heat butter in a large pot over medium heat to gently melt it without burning.
- Sauté the leeks: Add sliced leeks and cook until soft and fragrant, about 5-7 minutes, stirring occasionally to avoid browning.
- Add potatoes: Stir in diced potatoes and cook for 2 minutes to lightly coat them in the fat and leeks.
- Add broth and simmer: Pour in broth, bring the mixture to a gentle simmer, and cook uncovered for 20 minutes until potatoes are tender and easy to mash.
- Blend the soup: Use an immersion blender or transfer to a blender in batches to blend until smooth and creamy.
- Finish with cream and seasoning: Stir in cream, then season with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and finish each serving with a drizzle of truffle oil and a sprinkle of chopped chives for garnish.
Notes
- Use truffle oil sparingly as it has a strong and distinct flavor that can overpower the soup.
- For extra texture and flavor, add crispy bacon bits as a garnish if not keeping vegetarian.
- Leeks should be cleaned thoroughly since they can hold dirt between layers.
- Use vegetable broth to keep the recipe vegetarian; otherwise chicken broth will add a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
