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Potato Leek Soup

I love to take a classic and just mix it up a bit. How do you take a classic comfort food and make it just a bit more elegant? Truffle Oil. Just a dash, makes this rich creamy soup a little more decadent. Measurements are approximate, because I think soups happen kind of naturally. Not enough liquid add more, want more potatoes then add a few. Who am I to rain on your parade.

Ingredients for Potato Leek Soup
4 Large potatoes thinly sliced
3 Leeks thinly sliced
2 Cloves of garlic minced
1 shallot finely chopped
1/2 of a medium onion finely chopped
2 cups chicken broth
4 cups milk
1/4 cup butter
1 tablespoon flour
1 tablespoon truffle Oil
1 teaspoon course salt
Cracked pepper to your taste

In a large pot melt your butter then add leeks, onion, shallots and garlic. Sautee all this till leeks are bright green and tender (approximately 3 min).

Add a tablespoon of flour to make a roux and cook till bubbly (approximately 1 min). Wisk in chicken broth and add potatoes and truffle oil and I usually add about ten turns of my pepper grinder and ten of my salt grinder.

Cook for 30 min. or until potatoes are soft. Remove from heat, add in milk and place mixture in the pitcher of your blender or food processor and blend until creamy and smooth.