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Potato Leek Soup with Truffle Oil
Created by: Howcan Team
Ingredients
- 4 large leeks, white and light green parts only, sliced
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon truffle oil
- Chives for garnish
Instructions
- In a large pot, melt 3 tablespoons of unsalted butter over medium heat.
- Add the sliced leeks and minced garlic to the pot and cook, stirring occasionally, until the leeks are soft, about 10 minutes.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Stir in the heavy cream and season with salt and pepper to taste.
- Simmer the soup for an additional 5 minutes to heat through.
- Turn off the heat and stir in 1 tablespoon of truffle oil.
- Ladle the soup into bowls and garnish with chopped chives. Drizzle a little extra truffle oil on top if desired.
- Serve hot and enjoy!
Potato Leek Soup, a classic French dish, has a rich history dating back to the 16th century. This hearty soup gained popularity in the 18th century when renowned French chefs like Marie-Antoine Carême and Auguste Escoffier elevated its status. The addition of truffle oil, a luxurious and aromatic ingredient, adds a modern twist to this traditional recipe, infusing it with a subtle earthy flavor. Today, top chefs in Paris, such as Alain Ducasse and Guy Savoy, have perfected this dish, making it a staple in their Michelin-starred restaurants. For the best version, sourcing high-quality truffle oil is crucial, as it enhances the overall taste and elevates the dining experience.
60 min
6
280 calories
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