Description
This creamy potato and leek soup blends tender Yukon Gold potatoes and sweet leeks into a smooth, comforting base, elevated with a luxurious drizzle of truffle oil. Perfect for cozy dinners or elegant entertaining, this French-inspired recipe offers a rich yet simple flavor profile that’s both satisfying and sophisticated.
Ingredients
Base Ingredients
- 2 tbsp butter or olive oil
- 3 large leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1½ lb Yukon Gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or half-and-half
- Salt and black pepper, to taste
Finishing & Garnish
- Truffle oil, for drizzling
- Optional garnish: chives, cracked pepper, croutons
Instructions
- Prepare the base: Heat butter or olive oil in a large pot over medium heat to create a flavorful base for the soup.
- Sauté the leeks: Add the sliced leeks and cook for 8–10 minutes, stirring occasionally until they become very soft but not browned, allowing their sweetness to develop fully.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds to release its aroma without burning.
- Add potatoes and broth: Incorporate the diced Yukon Gold potatoes and pour in the vegetable or chicken broth to the pot.
- Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer for 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend the soup: Using an immersion blender directly in the pot or transferring batches to a countertop blender, blend until the soup is luxuriously smooth and creamy.
- Add cream: Stir in the heavy cream or half-and-half to enrich the soup and enhance its velvety texture.
- Season: Taste the soup and season with salt and black pepper as desired to balance the flavors.
- Serve: Ladle the soup into bowls and finish each serving with a light drizzle of truffle oil for an elegant aroma and flavor boost. Garnish with chives, cracked pepper, or croutons if preferred.
Notes
- Wash leeks thoroughly to remove any grit or dirt trapped between the layers.
- Use truffle oil sparingly as its flavor is very potent and can overpower the dish.
- For a lighter version, substitute milk in place of cream without sacrificing creaminess.
- The soup will thicken as it cools; add additional broth to loosen the consistency if reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
