Artichoke, Potato And Leek Soup With Truffle Oil Recipe
A rich and creamy soup made with artichokes, potatoes, and leeks, finished with a drizzle of truffle oil.
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Ingredients
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Soup Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Chop the leeks, dice the potatoes, and rinse the artichoke hearts if using canned or frozen.
Add Potatoes and Broth
Add the diced potatoes to the pot and stir for a minute. Pour in the vegetable broth and bring to a boil.
Cook the Soup
Reduce the heat and let the soup simmer until the potatoes are tender, about 15-20 minutes.
Add Artichokes and Blend
Add the artichoke hearts to the pot and cook for another 5 minutes. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
Add Cream and Season
Stir in the heavy cream, salt, and black pepper. Heat through without boiling.
Finish with Truffle Oil
Ladle the soup into bowls and finish with a drizzle of truffle oil before serving.