Potato Leek Soup with Truffle Salt
- 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
- 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.
- 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.
- 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.
- 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.