This truffle oil potato leek soup is simple, luscious, perfectly seasoned and will blow you away! I love how easy it is to make, but has such depth of flavor! Definitely serve this to your significant other if you really want to impress them this Valentine’s Day!
Hoooooly moly. I know I’m way ahead of schedule, but I know what I want for Valentine’s Day. I want a tub, yes, like a bath tub, full of this truffle oil potato leek soup. Forget the diamonds, Trevor, because I want soup. You know the way to a woman’s heart is through her stomach, right? Ummm, that is how the saying goes…I think? 😉 Classy, Jennifer, classy.
It’s just too good, though! This, my friends, is luxury in a bowl. This is perfection. This. Is what you’re going to want to eat every day for the rest of your life. Why, you ask? Because this is potato leek soup (yum) topped with truffle oil.
Have you guys ever been to Pike Place Market in Seattle? It’s gorgeous! When Trevor and I first moved here, we would go every weekend on both Saturday’s and Sunday’s. We’d walk around, take photos, and salivate over all the amazingly fresh fruits, vegetables, seafood, and flowers. My favorite parts are the $10 gigantic fresh bouquets that anywhere else you’d pay $50, the greek yogurt stand on the corner – seriously best greek yogurt ever, annnnnd my favorite favorite the truffle shop. It’s called La Buona Tavola Truffle Cafe and it’s the best thing I’ve ever heard of. They have everything from truffle salt, to truffle oil, to other specialty foods like oils, vinegars, and pastas! My favorite? The white truffle oil.
I have a little confession, every time you go to the market and walk past the Truffle Cafe, there’s somebody standing outside holding little plastic cups. So, of course, I have to wander up to see what’s inside (I’m a huge sucker for free samples). You walk up to the person and they ask you if you’d like to try some potato leek soup. My ears perk up immediately and I say “heck, yes!”, but really I say, “yes, please”! But wait! They tell you to only taste a little taste. So you taste the soup and it’s so amazing, you’re wondering why you can’t just down the whole thing. The reason? Because after you’ve already thought you’ve tasted the best potato leek soup, they kick it waaaaay up by adding in a few drops of truffle oil. You then drink the rest of the soup, while trying not to embarrass yourself by licking the whole plastic cup, wondering if you’ve just died and gone to heaven. I do this every time we’re in the market. That is my guilty little secret. It’s too good to just walk past and not taste it and I mean, they offered it to me, right? It’d be rude to turn it down.
I’ve asked many times for their recipe, but of course, it’s a family secret. So today, I’ve made my own version of their truffle oil potato leek soup.
Let’s start with the leeks. What the heck are they? Well, they belong to the garlic and onion family, look like really big green onions, and taste delicious! Word of advice: when you’re buying your leeks, look for the ones that have the longest “white part”, you have the cut off the dark green tops anyway, so save yourself some effort, and buy leeks with a really long white body.
First, you’re going to cut the dark green part off of the leek, then cut off the root. You’ll be left with just the white part and a little bit of the lighter green part. Don’t worry about cutting all the green off, it’s ok to have some light green. Then, cut the leeks in half and rinse them well. Cut them in half again, down the middle, and chop them. Just like you would celery! Your pieces will be pretty small – just use my photo as a guideline!
Now that your leeks are ready, get a large pot and melt butter in it over medium heat. Once the butter has melted, add the leeks and a teaspoon of salt and cook them for 5 minutes, stirring constantly. In the last thirty seconds, add in minced garlic. Lower the heat to medium low and cook the leeks for 25 minutes. Stir occasionally. This will get them nice and soft.
While the leeks are cooking, peel, and finely dice some yukon gold potatoes.
When the leeks are finished, add the potatoes and some chicken broth to the pot. Bring this mixture to a boil over medium high heat. Then reduce the heat to low, cover, and simmer for about 25 minutes, or longer if your potatoes are not tender.
While the soup is cooking, measure out 1 cup of half and half, take out a tablespoon of the half and half, and add in one tablespoon of lemon juice. Let this sit for at least 10 minutes.
When the potatoes are tender, remove from heat and puree the mixture using an immersion blender, or transfer the mixture to your stand blender or Vitamix. Once the mixture is smooth, add in heavy cream and the half and half lemon mixture. The half and half with lemon juice will have curdled. That’s ok, because you’re going to blend again until incorporated.
Taste and re-season if necessary, however, keep in mind that if you’re using truffle oil, you may need less salt! I would suggest testing a bowl with the truffle oil and then adding more salt, if you would like it saltier! I like salt, but with the truffle oil, I thought it had PLENTY of flavor!
This truffle oil potato leek soup is so creamy, and chunk free. This soup is for people who like a truly smooth soup! There really is nothing to give it texture, but the velvet nature of this soup really doesn’t need any! It’s so luxurious. This soup tastes like a really creamy potato soup that’s been kicked up a notch with leeks and of course, you can’t go wrong with truffle oil.
This soup is simple, luscious, perfectly seasoned and will blow you away! I love how easy it is to make, but has such depth of flavor! Definitely serve this to your significant other if you really want to impress them this Valentine’s Day!
Have you ever made homemade potato leek soup? Show Me the Yummy