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Leek and Potato Soup
Leek and Potato Soup with Truffle Oil
2 onions sliced fine
2 cloves garlic chopped
4 leeks, bitter green end removed use only white and yellow, slice fine
3 maris piper potatos sliced fine
1 litre vegetable stock
150 ml double whipping cream
Salt and white pepper
Teaspoon lemon juice
Truffle oil


Sweat onions and garlic in olive oil on low heat 10 minutes. No brown colour!!

Add leeks and cook for 10 minutes more or until tender.

Add sliced potato and good seasoning cook 2 minutes.

Add hot stock and simmer 30 minutes.

Place in food processor and puree til creamy.

Strain through fine sieve then serve and season. Add a couple drops of truffle oil to each bowl.

Preparation Time: 40 minutes Serves: 6
Recipe Origin: United Kingdom
Submitted by:

United Kingdom
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