Velvety Leek and Potato Soup
Who knew such a simple potato soup could be so rich and velvety without cream! Wanting something warm after the snowy afternoon, I turned to comfort food dressed up. Leeks are in the onion family but with a milder taste. The edible portion is the lower half that is white and light green. This recipe is so easy, I’m almost embarrassed. The velvety texture comes from pureeing this soup and the aroma of truffle oil makes this soup feels like silk on your tongue. Go make this Velvety Leek and Potato Soup. Be sure you get some truffle oil too. It really dresses up this dish.
Ingredients
- 1 leek, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, cubed
- 4 cups homemade chicken meat stock
- 1 tsp dried thyme
- 1/2 tsp pepper
- 1.5 tsp sea salt (or more to taste) I didn't measure this.
- 1 tbsp Lard, butter or your favorite fat
Optional
- 8 slices bacon, cooked and chopped
- Dried chives
- Truffle oil
- May also consider adding sour cream and/or shredded raw cheese if you aren't dairy free.
Instructions
- Sautée 1 chopped leek and 3 cloves minced garlic in lard.
- Add in cubed potatoes and chicken meat stock, thyme, sea salt and pepper.
- Bring to a boil and then reduce and cook until potatoes are soft.
- Blend with immersion blender to puree all ingredients.
- Top w chopped bacon, chives and drizzle with truffle oil.
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