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Truffled Potato Leek Soup Recipe
This Truffled Potato Leek Soup is a delicious and comforting soup that is perfect for a chilly night. It combines potatoes, leeks, and truffle oil for a unique and flavorful soup. It’s easy to make and can be served with a side of bread or crackers for a complete meal.
Ingredients:
- 4 tablespoons butter
- 2 leeks, white and light green parts chopped
- 2 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 teaspoon truffle oil
- Salt and pepper to taste
- 1/4 cup chopped flat-leaf parsley
Directions:
- Melt the butter in a large pot over medium-high heat.
- Add the leeks and garlic and sauté for 5 minutes, stirring occasionally.
- Add the potatoes, broth, thyme and bay leaf and bring to a boil.
- Reduce the heat to medium-low and simmer for 15 minutes or until the potatoes are tender.
- Discard the thyme sprig and bay leaf.
- Blend the soup with an immersion blender until smooth.
- Stir in the truffle oil and season with salt and pepper to taste.
- Garnish with parsley and serve with extra truffle oil and bread or crackers. Enjoy!