Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Potato Leek Veloute Recipe

Potato Leek Veloute Recipe

Inspired by Bow Valley Ranche Restaurant
Time1h
Serves4

Herb Oil | Black Pepper Crouton | Truffle Oil

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Ingredients

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Soup Base

Herb Oil

Black Pepper Croutons

Finishing Touch

Method

Soup Preparation

  1. 1

    Sauté Vegetables

    In a large pot, heat a little olive oil over medium heat. Add the chopped onion, leeks, and garlic, and sauté until softened and fragrant, about 5 minutes.

  2. 2

    Add Potatoes and Broth

    Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

  3. 3

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

  4. 4

    Finish with Cream

    Stir in the heavy cream and season with salt and black pepper to taste. Heat through gently.

Herb Oil Preparation

  1. 5

    Make Herb Oil

    In a blender, combine fresh basil, parsley, olive oil, and salt. Blend until smooth and vibrant green. Set aside.

Crouton Preparation

  1. 6

    Prepare Croutons

    Preheat the oven to 180°C (350°F). Toss the cubed bread with olive oil and black pepper. Spread on a baking sheet and bake until golden and crispy, about 10-15 minutes.

Final Assembly

  1. 7

    Serve

    Ladle the velouté into bowls, drizzle with herb oil, top with black pepper croutons, and finish with a drizzle of truffle oil.

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