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Recipe Category: Soups

Creamy Potato and Leek Soup with Truffle Oil

A velvety, satisfying soup with the classic combination of potato and leek.

Serves: 8
Preparation Time: 10 minutes
Cooking time: 45 minutes
  • 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

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.


Choose authentic truffle oil that has been infused with real truffle rather than synthetic truffle essence.

Author: Naomi Crisante
Date Created: 26/07/2019