Nothing soothes the soul like a warm bowl of soup. Here, the classic French potato and leek soup is enlivened with a dash of truffle oil, adding a breath of earthy aroma to the lusciously creamy soup. Enjoy it warm with some crusty truffled garlic bread, or chilled if the day gets too unbearably hot.

Ingredients

• 150g leek
• 150g white onion
• 400g russet / idaho potato
• 600ml chicken stock
• 200g heavy cream
• 20g unsalted butter
• 15ml White Truffle Oil
• Sea salt
• White pepper

Instructions

• Wash the potatoes. Peel and cut them into chunks. Cut off the roots and the green part off the top of the leeks and discard. Cut the white part lengthwise in half and wash thoroughly. Thinly slice the onions and garlic.
• In a pot on moderate heat, add a little olive oil, followed by the sliced onions and garlic. Season with sea salt and cook until translucent. Lower the heat and continue cooking, stirring occasionally until the onion goes very soft and jammy.
• Add the chicken stock and peeled potatoes. Increase the heat and bring to a boil. Lower the heat to a simmer and cook until the potatoes are soft and tender.
• Blend the soup with a stick blender until smooth. Add the cream progressively as you blend, to help you get to a velvety smooth consistency. Finish by stirring in the truffle oil and butter. Season to taste with sea salt and white pepper.
• Perfect with a slice of toast, or even a slice of Truffled Garlic Bread for that added ‘oomph’.

Recipe from P.S cafe