Leek and Potato Soup with Truffle Croutons

An indulgent twist on a British classic.

Serves

Featuring

Truffle Hunter Truffle Oil

Ingredients

500g potatoes, peeled and diced
1 large leek, finely diced
1 shallot, finely diced
50g butter
2 tbsp White Truffle Hunter Truffle Oil
1 litre of vegetable stock
250ml double cream or whole milk
1 tsp Dijon mustard
½ tsp white pepper
Pinch of grated nutmeg
Pinch of sea salt

For the crispy croutons:
2-3 slices of bread, cut into chunks
1/4 leek tops, finely sliced lengthways
1 tbsp finely chopped chives
1 tbsp Black Truffle Hunter Truffle Oil

All ingredients are available to purchase in our Farm Shop

Method

Start by melting the butter, then add in 2 tbsp of White Truffle Oil.
On a medium heat, start to cook your diced potato, leek and shallot. Sauté for 5-10 mins (avoid caramelising the leeks).
Add in the stock, mustard, pepper and nutmeg, then simmer for 15-20 mins. Once the potatoes are soft, add cream and blitz to a smooth texture with a stick blender. Season to taste.
Make your croutons by frying your bread and leeks in Black Truffle Oil until crispy . When golden, toss in a bowl with sea salt and your freshly chopped chives.
Pop your croutons on top, serve with extra Black or White Truffle Oil drizzled on top of the soup for extra indulgence.