Delicious, simple and just the thing for these blustery, cold winter days. You can use Red Potatoes, Yukon Gold or throw in a Russet, depending on what you have. This time I used 2 Yukon Gold and 1 Russet and it turned out great. The main thing to consider with this soup is to avoid over processing to prevent it from getting too starchy. Hope you enjoy this potato leek soup! Merry Christmas!!

Ingredients

• 2 tbsp butter
• 2 leeks, remove top part and slice in half, then thin slice (clean thoroughly)
• 1 clove garlic, fine chop or press
• 3 medium potatoes, peeled and cut into cubes
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup whole milk or heavy cream
• 1/4 tsp white pepper, or more to taste
• salt and pepper to taste
• truffle oil, drizzle
• scallions or chives, fine chop

method

Melt butter over medium heat then add leeks. Cook, stirring occasionally for ~5 minutes. Add salt, pepper and garlic. Stir and cook another minute or so. Add broth, potatoes and bay leaf. Bring to a boil, then reduce to medium-low simmer until potatoes are tender, about 15-20 minutes. If your using an instant pot (like me) lock down on pressure cook for 3 minutes, no need to vent. Remove bay leaf, then process with a submersible blender until everything is ‘just’ combined to avoid ruining the texture. Next add milk or cream and white pepper, then simmer over medium-low until brought up to temp. Taste and add salt & pepper to your liking. Dish up with truffle oil drizzle and scallion and/or chives. Serve with your favorite bread (ideas: sourdough, rosemary, rustic). Cheers!