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

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