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Cold leek & potato soup

Serves 4 (appetizer/first dish)


50g butter

500g (1 pound) potatoes

400g (0.9 pound) leeks

Vegetable stock

Truffle oil

250g (1/2 pound) crème fraiche

Pepper, salt & 2 bay leaves

Pink peppercorn

Sweet paprika powder (optional)


Peel & chop the potatoes. Wash & chop the leeks keeping only the white and slightly green parts. In a saucepan, fry the leeks until soft and golden, add bay leaves, potatoes, the vegetable stock and 750ml of water. Reduce heat and simmer for 45 minutes until the potatoes are tender. Remove bay leaves, cool down to 16-17°C, add the crème fraiche, salt and pepper to taste, and blend with a food processor until completely smooth. Serve in a bowl, decorate with sweet paprika powder (optional) and pink peppercorn and drizzle with single-origin truffle oil.

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