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Leek and potato soup with truffle

26/6/2015

17 Comments

 
Leek and potato soup with truffle - vichyssoise aux truffes 2
'What sort of soup are you making this afternoon, mum?' my grown up son asked. 'Leek and potato,' I responded. 'Oh yum, you make a really good one of those,' he exclaimed, making me smile. I could almost hear him smacking his lips together over the mouthpiece. 

Indeed, vichyssoise or leek and potato soup has been on my repertoire for many decades. It was a favourite with my children when they were little, and my husband at the time liked it very much too. Bless him.

According to Larousse, the world's great cookery encyclopedia, 'vichyssoise is a leek and potato soup thickened with fresh cream and served cold garnished with chopped chives. It is also the name given to any cold soup based on potatoes and another vegetable, such as courgettes (zucchini). Vichyssoise was created in the United States by Louis Diat, a French chef who named the soup after his local town. As a child, he ate the soup for breakfast when he lived in a village near Vichy in France.'

Curiously, Peter cannot stand leeks and it doesn't matter what dish I make with them, he always shakes his head with a resounding 'no'. Come to think of it, he does not like chives either. And yet he enjoys onions and garlic. Go figure, I know. 

Given this, there is NO way my man would enjoy cold vichyssoise topped with chopped chives. Nope, non, neh, nem, nil, nai, não, niet! Whereas, I happen to be quite fond of leeks, as you'll learn in my Good Things article from July 2014 here...  and I LOVE LOVE LOVE my leek and potato soup or vichyssoise, especially when it's garnished with shavings of fresh truffle. ❤ 

LEEK AND POTATO SOUP WITH TRUFFLE 
60g unsalted butter
450-500g potatoes
400g leeks
4 cups chicken or vegetable stock 
1 small fresh bay leaf
1/2 cup milk
1 teaspoon per serve crème fraîche or sour cream (optional)
freshly ground white pepper, to season
smoked sea salt, to season
black truffle, to garnish
crusty bread, to serve

Soak the leeks upside down in a sink full of cold water to flush out any dirt that may be trapped between the leaves. Then slice them thinly, using only the white stem and pale green areas. Peel and chop the potatoes. 

Melt the butter in a large heavy-based saucepan, add the leeks and stir until soft and golden. Add the potatoes and the little bay leaf, stir for 1-2 minutes, then pour in the stock, lower the heat and simmer for 30-45 minutes until the potatoes are tender.

With a stick blender or (transfer to) a food processor, puree the soup until it is a smooth consistency. Return it to the pan and reheat gently. Add a dollop of sour cream or crème fraîche and season with freshly ground pepper and ground smoked sea salt. Serve garnished with a generous shaving of fresh truffle. Serves 4-6.

Note: When purchasing leeks select those with bright green leaves and large, firm white bulbs.  

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Ingredients for Leek and potato soup with truffle - vichyssoise aux truffes
Smoked sea salt for Leek and potato soup with truffle - vichyssoise aux truffes
Fresh bay leaf for Leek and potato soup with truffle - vichyssoise aux truffes
Truffle for © Liz Posmyk Good Things
Leek and potato soup with truffle
Leek and potato soup with truffle - vichyssoise aux truffes by Good Things

Tell me dear readers and fellow cooks, do you like leeks and is vichyssoise on your repertoire? And have you tried serving it with truffle? 
17 Comments
El link
25/6/2015 03:00:27 pm

I've never tried it with truffle but it looks absolutely lovely. Thanks for sharing the recipe!

Reply
Laura (Tutti Dolci) link
25/6/2015 03:25:44 pm

I love leeks and truffle sounds just perfect here!

Reply
Miss Sage Sugar link
25/6/2015 03:26:37 pm

Truffle and soup? Sounds delightful! In the winter, I love making carrot, ginger and orange soup to help boost the immune system. Also, it tastes wonderful too!

Reply
Claire | Sprinkles and Sprouts link
25/6/2015 11:23:07 pm

Oh what a wonderful combination!
And so perfect for the weather at the moment!!!
We have the fire roaring and a bowl of soup sounds perfect :-)

Reply
Mandy link
26/6/2015 02:17:10 am

Quite simply - heavenly! Even though I have yet to try a truffle! I just know this will be sublime!!
Have a beautiful weekend Lizzy.
:-) Mandy xo

Reply
Elizabeth link
26/6/2015 02:27:49 am

So jealous you have fresh truffles... I got some from in a jar from Aldi yesterday... But it isn't the same

Reply
kellie@foodtoglow link
26/6/2015 03:45:19 am

Ooh, what a jolly way to treat this simple but very delicious soup, Liz. I bought some truffles (preserved in a jar) just last week in Croatia. My next batch of leek and potato soup (I can't do the cold thing with it. Sorry!) I will shave a little on. Heady, gorgeous stuff. I'm with your son on this. :)

Reply
John / Kitchen Riffs link
26/6/2015 07:06:23 am

LOVE the idea of using truffles as a garnish! And leeks are wonderful, aren't they? As is this soup. ;-)

Reply
celia
26/6/2015 09:43:21 am

Delish, Lizzy! Perfect with our homegrown (ie.growing wild!) perennial leeks! I've never tried it with truffles, but next time I make this, I'm going to drizzle over a little truffle oil!!

Reply
Eha
26/6/2015 02:27:13 pm

Clever lady!! If husband dear won't eat Vichyssoise serve him Potage Parmentier!! Just a few degrees difference! Daresay quite a few guys may feel the same way, but summer or winter I'll have it cold :) !! Oh leeks: I would be lost if some were not within grasp!!

Reply
Judy@Savoring Today link
27/6/2015 02:40:01 am

Oh, this sounds so good! I love everything about it -- and in my opinion, leeks are the unsung veggie hero. Hope you're having a wonderful weekend sipping on this soup. :)

Reply
Andrea
27/6/2015 11:21:44 am

Sounds awesome Liz! It's such a cold and foggy day today, I think I know what will be on the agenda! I look forward to sitting by the fire with a bowl of your soup! And maybe a small glass of vino 🍷x

Reply
Hotly Spiced link
27/6/2015 11:59:12 am

Potato and leek soup is my favourite soup. I love leeks and chives and have been cooking with them a lot this season. What a shame your Pete doesn't like them! And what a lovely compliment from your son. I have never added a touch of truffle but I can see that will work well. I might make this tonight xx

Reply
Tandy | Lavender and Lime link
28/6/2015 09:11:01 pm

I much prefer this soup warm! And usually I use truffle oil for the hint of truffles :)

Reply
David link
30/6/2015 06:29:17 pm

Liz - I am always willing to help you out by taking Peter's portion of the soup, okay? :-) This does sound wonderful, especially with the truffle on top!

Reply
Gerlinde @ Sunnycovechef link
30/6/2015 08:50:37 pm

This is a wonderful looking soup and I'm sure the truffle puts it over the top.

Reply
sherry MacKay link
22/6/2016 07:57:33 am

hi Liz
your soup looks wonderful. now that is really odd about your Pete cos my pete is exactly the same. he doesn't like leeks at all and he didn't tell me till very recently. Men! :)

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