For the second installment of my weekly soup recipe, i stuck to basics: after a long weekend spent packing, moving, and socializing, i didn't leave too much time to go reinventing the wheel for my week of lunches. As such, i have gone with a nice, wholesome potage parmentier: better known as leek and potato soup.The creamy thickness of the pureed potatoes assists the rich sauteed leeks to cling to your ribs and the hint of cream leaves you feeling warm and fuzzy inside. The starch in this soup makes it ideal without bread.
- 4 leeks, washed and chopped
- 750gm potatoes, peeled and chopped into large chunks
- 1 tbsp butter
- 1 litre chicken broth
- 1/2 cup light cream
- Salt and pepper to taste
- Truffle oil to garnish
MethodMelt the butter in a large soup pot over low heat.
Add the leeks and sweat for 10 minutes until soft and very fragrant but not coloured
Add the potatoes and stock, cover and bring to the boil.
Reduce heat to a bare simmer and cook for 20 minutes.
Pass the soup through a blender to give the desired consistency.
Add the cream and season with salt and pepper.
Serve with a drizzle of truffle oil.