Soups & Salads/ Others

Potato & Leek Soup

Potato & Leek Soup

A warm and comforting deliciousness to soothe your palate during these gorgeous winter months!
Making this soup personally felt like choreographing a symphony. It’s the perfect timing, measures & coordination which gives it the rich, creamy & ephemeral experience. Even though originally a Welsh delicacy, this preparation feels very much at home & to top it, a light drizzle of truffle oil garnished with parmesan takes it to a totally different realm!!!
Bon Appetite will be amply in place for those giving it a try…


Servings 4 – 6 persons
Course Soup
Preparation Time 10 minutes
Cook Time 20-25 minutes

Ingredients for the Potato & Leek Soup

(1 cup = 200 ml, 1 tbsp = 15 ml)

3 tbsp Butter
2 large Potatoes peeled and cut into cubes (about 270 grams)
1 No. Onion cut into cubes
250 gms Leek, sliced thinly (2 leeks) (remove the hard green stalks)
1 litre Veg stock
2 cups Milk (at room temperature)
¼th  cup Cream (at room temperature)
Salt to taste
Pepper to taste
1 tbsp Truffle oil to drizzle
A few springs Rosemary herb
1-2 tbsp Grated parmesan cheese

Instructions for the Potato & Leek Soup

1 Heat the butter in a crockpot or pan.  When it bubbles sauté the onion, potatoes and leeks. Let it coat well with the butter


2 Season with salt.  Let the vegetable turn soft.  Keep stirring from time to time.
3 Add in stock and cook the vegetables for about 10-12 minutes until they become soft but not discoloured.  Do not overcook.  Cool.
4 Puree the soup with a blender until silky smooth.  Strain through a sieve.
5 Return the soup to a clean pan.  Add in the milk and cream and simmer gently.  Give it one boil.  Add in a few springs of rosemary for flavor.  (you can adjust the quantity of milk according to how thick or thin you want the soup to be).
6 Season once again with salt, pepper.  Drizzle truffle oil just before serving.  Garnish with rosemary and parmesan cheese. Serve warm.



Print Friendly, PDF & Email

You Might Also Like