Leek and Potato Soup with Truffle Oil

Leek and Potato Soup – a Classic with a Twist

Although Leek and Potato Soup might be a classic in some countries, in Poland (or at least in the area I live), it is unknown. A few years ago we went to Italy for our skiing holiday. We reached our destination after two days of driving, but it was too early to go to our hotel. So we decided to have lunch at first. We found a busy, family type restaurant, and that was the place where I tried this soup for the first time.

Leek and Potato Soup is already delicious by itself. However, truffle oil moves it up to quite another level. Although the below recipe obviously is not the same as at that restaurant, the soup is as lovely as the one I had a few years ago. I have made it so many times since then, and it is always greatly appreciated by everyone. It is important though to have a high quality truffle oil: the one with truffle’s pieces rather than one with just its aroma.


Leek and Potato Soup with Truffle Oil

Delicious, classic leek and potato soup served with truffle oil for that extra depth of flavour.
Servings 4 people
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

Instructions

  1. Melt the butter in a medium size pot.
  2. Add the potatoes, leek and onions, season and then stir well to coat in the butter.
  3. Scrape the sides of the pan with a spoon, so all the vegetables are on the bottom, put a disc of greaseproof paper on top of them and cover the pot with a lid.
  4. Decrease the heat to medium-low and cook for 10 minutes.
  5. Remove the paper, pour in 850 ml of stock, bring to boil and cook for approx. 15 minutes or until the potatoes are soft.
  6. Liquidise the soup in batches and transfer to a cleaned pot.
  7. Add the milk, adjust the seasoning and bring to boil again. If the soup is too thick, add more of the stock.
  8. Serve the soup in bowls, drizzled with the truffle oil.

Recipe Notes

Based on BBC Good Food recipe

* The recipe for the Concentrated Vegetable Stock Paste you will find HERE.

Leave a Comment

Recent Posts

  • Main Courses
  • Pasta

Pasta with Chanterelles, Prawns and Saffron Sauce

Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…

  • Main Courses
  • Pasta

Asparagus Pasta With Saffron Cream Sauce

Are you looking for a new delicious recipe to use asparagus? Then surely this fragrant pasta with salmon, prawns and…

  • Bread
  • Vegan

Easy Focaccia Bread (Focaccia No Knead)

Are you looking for a recipe for focaccia that requires minimum effort for maximum satisfaction? Then you are in the…

  • Cakes
  • Desserts

Double Chocolate Cake (Chocolate Mousse Cake)

Are you a fan of chocolate mousse? Then you will love this cake that apart from the velvety chocolate mousse,…

Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. So many healthy dishes are bland and uninteresting. I reject this. So I am inspired to create yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to you trying them and giving me your feedback.

Read More

Instagram