Truffle Leek And Potato Soup Recipe

Time45m

Serves4

Sautéed leeks, Yukon gold potatoes and white truffle oil

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Ingredients

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1
Prepare the Leeks
Clean the leeks thoroughly, removing any grit. Slice them thinly.
2
Sauté the Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and minced garlic. Sauté for about 5 minutes or until softened.
3
Add Potatoes and Broth
Peel and dice the Yukon Gold potatoes. Add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
4
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches, then return to the pot.
5
Finish with Cream and Seasoning
Stir in the heavy cream, white truffle oil, salt, and black pepper. Heat through but do not boil.
6
Serve
Ladle the soup into bowls and garnish with fresh chives. Drizzle a little extra truffle oil if desired.