Potato Leeksoup Recipe

Method

1. 1

   Prep

   Rinse and prep vegetables: peel and dice potatoes; trim and slice leeks; mince garlic.

2. 2

   Sauté aromatics

   In a large pot, melt butter with olive oil over medium heat. Add leeks and garlic; season with salt and pepper. Cook until soft and translucent, about 5-7 minutes.

3. 3

   Cook potatoes

   Add diced potatoes to the pot; stir for 1-2 minutes to coat with fat and aromatics. Pour in vegetable stock and bring to a gentle simmer.

4. 4

   Simmer soup

   Simmer until potatoes are tender, 15-20 minutes. If desired, add a splash of water to adjust thickness.

5. 5

   Blend and finish soup

   Use an immersion blender to puree the soup until smooth. Stir in crème fraîche and adjust salt and pepper to taste. Keep warm.

6. 6

   Prepare salmon

   Pat salmon dry. Brush with lemon olive oil and season with salt and pepper. Sear in a hot skillet 3-4 minutes per side until just cooked through. Remove from heat and keep warm.

7. 7

   Blanch peas

   Bring a pot of salted water to boil. Add peas and blanch for 1-2 minutes until bright green, then drain.

8. 8

   Fig balsamic glaze

   In a small saucepan, gently reduce fig balsamic vinegar over medium heat until it coats the back of a spoon, about 3-4 minutes.

9. 9

   Truffle croutons

   If using store-bought croutons, warm them briefly in a dry pan to crisp. If using homemade, toss bread cubes with a little olive oil and drizzle of truffle oil, and toast in oven until golden.

10. 10

    Plate and finish

    Ladle warm potato leek soup into bowls. Top each with a salmon fillet, sprinkle peas, drizzle a little fig balsamic glaze and lemon olive oil, add a dollop of crème fraîche, and finish with truffle croutons.