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  4. Truffled Potato Leek Soup
Truffled Potato Leek Soup

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Ingredients

  • 4 large potatoes, peeled and diced
  • 3 leeks, white and light green parts only, sliced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons truffle oil
  • Salt and pepper to taste
  • Chopped chives for garnish

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Truffled Potato Leek Soup

Created by: Howcan Team

Ingredients

  • 4 large potatoes, peeled and diced
  • 3 leeks, white and light green parts only, sliced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons truffle oil
  • Salt and pepper to taste
  • Chopped chives for garnish

Instructions

  • In a large pot, heat 2 tablespoons of truffle oil over medium heat.
  • Add the sliced leeks and sauté for 5 minutes, until softened.
  • Add the diced potatoes and chicken or vegetable broth to the pot.
  • Bring the mixture to a boil, then reduce the heat and let it 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 1 cup of heavy cream and season with salt and pepper to taste.
  • Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
  • Ladle the soup into bowls and garnish with chopped chives.
  • Serve hot and enjoy!
Soup
French

Truffled Potato Leek Soup has a rich history dating back to the French countryside, where it was a staple in rustic farm kitchens. The soup gained popularity in the 18th century and became a favorite among French aristocrats. Renowned chefs like Auguste Escoffier and Julia Child have contributed to its legacy, elevating it to a gourmet status. Today, this luxurious soup is enjoyed worldwide, with variations in different regions. The best version of this dish can be found in upscale French restaurants, where chefs use the finest truffles and locally sourced leeks to create a velvety, indulgent soup. The key to a perfect Truffled Potato Leek Soup lies in using high-quality truffles and allowing the flavors to meld together slowly. This dish is a celebration of earthy, comforting flavors and is best enjoyed with a crusty baguette and a glass of crisp white wine.

60 min

|

6

|

320 calories

Instructions

  • In a large pot, heat 2 tablespoons of truffle oil over medium heat.
  • Add the sliced leeks and sauté for 5 minutes, until softened.
  • Add the diced potatoes and chicken or vegetable broth to the pot.
  • Bring the mixture to a boil, then reduce the heat and let it 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 1 cup of heavy cream and season with salt and pepper to taste.
  • Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
  • Ladle the soup into bowls and garnish with chopped chives.
  • Serve hot and enjoy!
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