• 1 TBSP unsalted butter
  • 3 cups or 1 lb leeks, well washed, white and light green parts thinly sliced
  • 3 1/2 cups russet potatoes, peeled and cut into 1-inch cubes
  • 8 cups unsalted chicken stock
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 1-2 tsp Truffle & Salt
  •  Freshly ground pepper


Potatoes and truffles have an earthy affinity, both coming from underground like they do. Blended here with a slight bite of leek, chicken broth, and a smidge of cream, this soup is special enough to serve company and simple enough to make for yourself on a cold weekday night. - Pam Abrams

Makes 2 quarts, or 6-8 servings

  1. In a large, heavy bottomed pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until soft, about 4 or 5 minutes.
  2. Add the potatoes, stock, and bay leaf, and bring to a boil. Turn the heat down, cover, and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Turn off the heat and remove the bay leaf. Blend the soup (a hand held immersion blender right in the pot makes this simple, but a regular blender works, too.
  4. Add the cream, Truffle & Salt, and a few grindings of pepper. Mix well and taste! At this point the soup is very flexible: add more stock or water if the whole thing needs thinning, more cream for silkiness, more Truffle & Salt for a flavor boost, and more pepper for a kick, as desired. Do the same with any leftovers as the soup will thicken and mellow with time.

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