26/07/2019
Creamy Potato and Leek Soup with Truffle Oil
A velvety, satisfying soup with the classic combination of potato and leek.
Serves:
8
Prep Time: 10 minutes
Cooking Time: 45 minutes
Ingredients
- 100g butter
- 2 leeks, sliced
- 1 kg potatoes, peeled, cut into chunks
- 1.5 litres chicken stock
- sea salt and freshly ground black pepper, to taste
- 1 cup cream
- sour cream or cream, for garnish
- Truffle oil, for drizzling, optional
Method
Heat butter and sauté leeks over medium heat for 5 minutes until softened. Add potatoes and stock and bring to the boil. Simmer covered for 20-30 minutes until potatoes are very tender. Blend until smooth using a stab blender. Add cream, season to taste and serve with a dollop of sour cream and drizzle of truffle oil.
Tips
Choose authentic truffle oil that has been infused with real truffle rather than synthetic truffle essence.
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