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.
Melt the butter in a medium size pot.
Add the potatoes, leek and onions, season and then stir well to coat in the butter.
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.
Decrease the heat to medium-low and cook for 10 minutes.
Remove the paper, pour in 850 ml of stock, bring to boil and cook for approx. 15 minutes or until the potatoes are soft.
Liquidise the soup in batches and transfer to a cleaned pot.
Add the milk, adjust the seasoning and bring to boil again. If the soup is too thick, add more of the stock.
Serve the soup in bowls, drizzled with the truffle oil.
Based on BBC Good Food recipe
* The recipe for the Concentrated Vegetable Stock Paste you will find HERE.