When it comes to comfort food, few dishes rival the creamy goodness of a hearty potato leek soup. Indulgent and packed with flavor, this Creamy Potato Leek Soup with Truffle Oil is a delightful twist on a classic favorite. It’s hearty, satisfying and incredibly easy to make with just a handful of ingredients.
If you like a good soup, be sure to see my recipes for San Francisco Style Cioppino and Seafood Gumbo with Andouille Sausage.
Ingredients
To create this mouthwatering roasted potato leek soup, you will need the following ingredients:
Soup
- Leeks, cleaned and chopped (white and pale green parts only)
- Butter, unsalted
- Kosher salt
- Dry white wine
- Chicken stock, low salt
- Yukon Gold potatoes
- Bay leaves
- Fresh thyme sprigs
- Salt and black pepper to taste
- Fresh chives
- Truffle oil for drizzling
- Crusty bread for serving
Frizzled Leeks
- Vegetable oil
- Butter
- Leek, cleaned and sliced into thin rings (white and pale green parts only)
See printable recipe card for quantities.
Instructions
Prepare the leeks by trimming off the dark green parts. Thinly slice the white and pale green parts. Rinse them thoroughly under cold water to remove any dirt or grit.
Melt the butter in a 6-quart Dutch oven over medium-low heat. Add the leeks and salt. Cook until leeks have softened, stirring occasionally, about 20 minutes. Add the white wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to cook down until slightly reduced, about 5 minutes.
Add the potatoes, bay leaves, thyme sprigs and chicken stock. Increase the temperature to medium-high, and bring to a boil. Then, reduce the heat to simmer, cover and cook until potatoes are soft and can be pierced with a fork, about 40 minutes.
While the soup is simmering, prepare the frizzled leeks. Heat the oil and butter in a small saucepan over medium-low heat to 225°F. Carefully pull the leek rings apart and add them to the pan.
Stir occasionally to ensure even browning. When lightly browned, removed them with tongs or a slotted spoon and spread them out on paper towels to drain.
Once the soup has simmered and the potatoes are tender, turn off the heat and remove the bay leaves and thyme sprigs and discard. Using an immersion blender, carefully blend the soup until smooth and creamy.
Be careful not to splatter hot soup out of the Dutch oven. Alternatively, you can transfer the soup in small batches to a regular blender and blend until smooth.
Stir in the heavy cream and season with salt and pepper. Adjust the seasoning as needed. Ladle the creamy potato leek soup into bowls and garnish with a drizzle of white truffle oil, frizzled leeks and chopped chives. Serve alongside crusty bread for dipping.
Variations
This recipe was made using Yukon gold potatoes. It can also be made using russet potatoes and will have a similar texture. Red potatoes can also be used but the soup will have a waxier texture.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Soup with cream does not freeze well and can separate when thawed. Reheat leftover soup over medium-low heat until warmed through, adding water if needed to thin it out.
Top Tip
Be careful when using an immersion blender. If the pot is too big and the liquid is only an inch or so deep, the immersion blender will throw hot soup out of the pot.
Final Thoughts
This creamy potato leek soup with truffle oil is the ultimate comfort food for cold weather days. With its rich and velvety texture, hearty flavors, and aromatic truffle oil finish, it's sure to become a family favorite. Whether you're following a vegetarian lifestyle or simply love a good bowl of soup, this recipe is absolutely worth trying. Grab your ingredients and make this delicious soup tonight. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Creamy Potato Leek Soup with Truffle Oil Recipe
Ingredients
Method
- Prepare the leeks by trimming off the dark green parts. Thinly slice the white and pale green parts. Rinse them thoroughly under cold water to remove any dirt or grit.
- Melt the butter in a 6-quart Dutch oven over medium-low heat. Add the leeks and salt. Cook until leeks have softened, stirring occasionally, about 20 minutes.
- Add the white wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to cook down until slightly reduced, about 5 minutes.
- Add the potatoes, bay leaves, thyme sprigs and chicken stock. Increase the temperature to medium-high, and bring to a boil. Then, reduce the heat to simmer, cover and cook until potatoes are soft and can be pierced with a fork, about 40 minutes.
- While the soup is simmering, prepare the frizzled leeks. Heat the oil and butter in a small saucepan over medium-low heat to 225°F. Carefully pull the leek rings apart and add them to the pan. Stir occasionally to ensure even browning. When lightly browned, removed them with tongs or a slotted spoon and spread them out on paper towels to drain.
- Once the soup has simmered and the potatoes are tender, turn off the heat and remove the bay leaves and thyme sprigs and discard. Using an immersion blender, carefully blend the soup until smooth and creamy. Be careful not to splatter hot soup out of the Dutch oven. Alternatively, you can transfer the soup in small batches to a regular blender and blend until smooth.
- Stir in the heavy cream and season with salt and pepper. Adjust the seasoning as needed.
- Ladle the creamy potato leek soup into bowls and garnish with a drizzle of white truffle oil, frizzled leeks and chopped chives. Serve alongside crusty bread for dipping and enjoy!
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