I recently made Truffled Potato Leek Soup for an annual pre-Christmas event hosted by some family friends – it was a huge success! The recipe was created for a Sizzleworks’ class and was so rich, delicious, earthy and flavorful that I wanted to share it with good friends on this special occasion. The soup works particularly well during this “inside” season of hosting events following skiing or football games, but also can be served chilled later in the year, which when served cold, is known as vichyssoise! This soup, while not exactly comfort food, will surely be a family favorite that will always delight guests. The fact that it is both simple and quick to make while filling the house with delightful aromas is simply extra; the flavor of this soup would be worth a lot more time and effort than is actually required in preparation.
truffled potato and leek soup
- 2 tablespoons unsalted butter
- 3 large leeks, white part only, finely sliced (save those green tops and use them in your stock!)
- 1 stalk celery, finely diced
- ¼ teaspoon salt
- 1 medium potato, peeled and cut into 1-inch dice (I like Yukon Golds)
- 1 quart chicken stock
- ½ cup heavy cream (for soup)
- 2 tablespoons truffle oil
- truffle salt, to taste
- 1 tablespoon fresh chives, finely snipped
- ¼ cup heavy cream, whipped to soft peaks (for garnish, see recipe below)
In large saucepan over low heat, melt the butter. Add the leeks, celery and salt. Cover and cook over low heat for 15 minutes, stirring occasionally until vegetables soften. DO NOT allow mixture to brown.
Add the potatoes and stock; raise the heat and bring mixture to a boil. (Note: I always use home-made chicken stock from my freezer as it adds significant depth and richness to the flavor in every recipe over canned chicken broth. Homemade stock is easy and well worth the cost and time to prepare. See my Stock Secrets video for instructions on how to prepare this kitchen staple.) Reduce heat and simmer 15 minutes, or until the potatoes are very soft. Puree the mixture in a blender at high speed, in batches if necessary. This step transforms the basic ingredients into a silky smooth soup that is both pretty and provides a wonderful mouth-feel.
Pour into a bowl or pitcher; stir in the cream. The truffle flavor must be added during this finishing process or it simply cooks away, so now is the time to add final truffle flavorings and flourishes as you prepare the presentation. I used truffle oil and truffle salt in the soup, then truffled whip cream for my presentation.
Serve the hot soup in heated bowls or chill it and serve in refrigerated bowls (AKA vichyssoise). Garnish with a dollop of truffled whipped cream, a drizzle of truffle oil and sprinkle with chives.
truffled whipped cream
- 1/4 cup heavy cream
- dash of salt
- dash of white pepper
- 2 teaspoons truffle oil (optional), or 2 teaspoons horseradish
In large bowl, whip cream with the salt and pepper to medium peaks. Fold in the truffle oil or horseradish, if using. In the unlikely event that you have any left over, store in refrigerator.