Leek & Potato Soup with Truffle Oil

This is a thick and rich soup, perfect for winter. It also makes a great starter for a dinner party; just serve it in small portions as it is quite rich. The truffle oil makes this soup even more luxurious, but you can easily leave this out. You can also use less cream if you prefer a lighter soup.


  • 50g butter
  • 3 large leeks
  • 2 white onions, chopped
  • 3 large potatoes, cubed
  • 2 sticks celery, chopped
  • 1 litre chicken stock
  • 200ml single cream
  • ½ tsp truffle oil (optional)
  • salt & pepper


  1. Remove the green portion of the leeks and wash thoroughly. Slice the white part of the leeks.
  2. Heat the butter in a large saucepan and add the sliced leeks, along with the potatoes and celery. Add a good pinch of salt and cover the saucepan. Cook on a low heat for 10 minutes until the vegetables have softened completely.
  3. Add the chicken stock and whizz using a stick blender. Simmer gently for 5 minutes then stir through the truffle oil and cream. Season to taste with salt and plenty of freshly-ground black pepper. Garnish with a drop of truffle oil or a blob of cream and some finely chopped chives.

Serves 4.



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