Potato & Leek Soup
4 servings | 45 minutes
INGREDIENTS
- 2 lbs russet potatoes (about 5), peeled & cut into 1 inch chunks
- 3 leeks (3 cups), thinly sliced
- 3 medium scallions (1 cup), thinly sliced; reserve 1 tbsp for garnish
- 3 cloves garlic, minced
- 3 tbsp White Truffle Infused olive oil + more for drizzling
- 1 1/2 tsp kosher salt, plus more as needed
- 1/4 tsp freshly ground black pepper, + more as needed
- 1 (32 ounce) carton low-sodium chicken or vegetable broth (about 4 cups)
- 1 cup whole milk
- 1/3 cup sour cream
DIRECTIONS
Heat 3 tbsp White Truffle Infused olive oil in a large pot over medium heat until shimmering. Add the leeks and scallions, and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
2. Add the potatoes, 1 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until the edges of potatoes are a bit translucent and the leeks start to brown slightly, 3 to 4 minutes.
3. Add chicken or vegetable broth. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer. Cover and cook until the potatoes are fork-tender, 15 to 17 minutes.
4. Turn off the heat. Add 1 cup whole milk and 1/3 cup sour cream, and stir to combine. Transfer to a stand blender in batches, and blend until smooth. Return the soup to the pot.
5. Cook over medium-low heat until heated through, 3 to 4 minutes. Taste and season with more kosher salt as needed.
6. Serve topped with reserved scallions, a drizzle of white truffle olive oil, and freshly cracked black pepper if desired.