This soup is so decadent you won’t believe how easy it is to make.
Truffled Potato, Leek and Parmesan Soup: Makes 8 hearty servings
8 cups chicken broth
1 ½ pounds baking potato, peeled and cubed
2 leeks, trimmed, washed well and chopped
½ pint heavy cream
1 cup grated Parmigiano-Reggiano cheese
Kosher or sea salt (or more to taste)
1-2 tablespoons truffle oil (optional)
Pour chicken broth into a medium size pot, add potato cubes and leeks, cover and turn heat to medium-high. Once the broth begins to boil, turn the heat down to medium or medium-low and simmer for 20 minutes.
Once the potatoes are very tender, use an immersion blender to puree the soup (or use a stand blender, then pour soup back into the pot).
Stir in cream and Parmesan, taste and season with salt. Finish with truffle oil and serve at once.
If you’re not a fan of truffle, or don’t want to invest in truffle oil (found in most grocery stores for about $14 a small bottle), leave it out—this is still an absolutely delicious, creamy soup without it.
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