Creamy Potato Leek Soup Recipe – Truffle & White Pepper

Last Updated on 3 months by Neha Deshmukh

Creamy Potato Leek Soup Recipe – Truffle & White Pepper

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s silky smooth, subtly flavored, and feels a little bit fancy. This Creamy Potato Leek Soup with a hint of truffle is exactly that. I first made this for a small dinner party and it was a huge hit – everyone raved about the delicate flavors. It’s become a bit of a signature dish for me, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average potato soup. The leeks add a lovely sweetness, the truffle elevates it to something special, and the creamy texture is just divine. It’s surprisingly easy to make, even though it tastes like you spent hours in the kitchen. Plus, it’s perfect as a starter for a festive meal, or a cozy weeknight dinner.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 Tbsp butter
• 2 medium onions
• 3-4 leeks (white and light green portion only)
• 340g (12oz) floury potatoes
• 1.4L (6 cups) low sodium chicken stock
• 240ml (1 cup) 35% whipping cream
• Truffle salt or plain salt + truffle oil
• White pepper
• Minced chives, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Butter – Choosing the Right Kind

I prefer using good quality butter for this recipe. It really impacts the flavor. Unsalted butter is best, as it gives you more control over the seasoning.

Leeks – Preparation and Flavor Profile

Leeks can be a bit tricky to clean, as dirt often gets trapped between the layers. The best way is to slice them lengthwise, then rinse thoroughly under cold water. Only use the white and light green parts – the darker green parts can be a little tough. Leeks offer a mild onion-garlic flavor that’s just perfect here.

Potatoes – Best Varieties for Creamy Soup

You want a floury potato that will break down nicely and create a creamy texture. Maris Piper, Yukon Gold, or Russet potatoes work wonderfully. Avoid waxy potatoes, as they won’t give you the same smooth result.

Chicken Stock – Homemade vs. Store-Bought

Homemade chicken stock is always best, if you have the time! But a good quality, low-sodium store-bought stock will work just fine. Using low-sodium allows you to control the saltiness of the soup.

Truffle Salt – A Luxurious Touch

Truffle salt adds a wonderful depth of flavor. If you don’t have it, you can use regular salt and a drizzle of truffle oil at the end. A little goes a long way with truffle oil, so be careful!

Whipping Cream – Fat Content and Alternatives

I recommend using 35% whipping cream for the richest, creamiest texture. You could use a lower fat cream, but the soup won’t be quite as luxurious. Half-and-half will work in a pinch, but it will result in a thinner soup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the butter in a large pot over medium-low heat. Add the diced onions and leeks and cook gently for about 10 minutes, until they’re softened and translucent – we don’t want any browning here.
2. Add the diced potatoes and chicken stock to the pot. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the potatoes are tender enough to easily pierce with a fork.
3. Now, carefully transfer the soup to a blender (or use an immersion blender). Blend until completely smooth. Important: Remove the center cap from the blender lid to allow steam to escape and prevent splattering!
4. If you’ve made the soup ahead of time, reheat it gently to a bare simmer. Stir in the whipping cream just before serving. Don’t boil it after adding the cream!
5. Season to taste with truffle salt (or salt and truffle oil) and white pepper. White pepper adds a subtle warmth without the black specks.
6. Ladle the soup into bowls and garnish with a sprinkle of minced chives. Enjoy!

Expert Tips

• Don’t rush the softening of the onions and leeks. This is where the base flavor of the soup comes from.
• Blending the soup while it’s still warm will give you the smoothest texture.
• Taste as you go! Adjust the seasoning to your liking.

Variations

This recipe is a great base for experimentation!

Vegan Potato Leek Soup

Simply substitute the butter with olive oil or a vegan butter alternative, use vegetable stock instead of chicken stock, and replace the whipping cream with cashew cream or full-fat coconut milk. My friend, Priya, swears by the cashew cream version – it’s incredibly rich!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your chicken stock is certified gluten-free if you’re particularly sensitive.

Adjusting the Spice Level

If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup.

Festival Adaptations (e.g., Christmas, Thanksgiving starter)

For a festive touch, garnish with a swirl of cream and a sprinkle of paprika. It’s a beautiful and elegant starter for any holiday meal.

Serving Suggestions

This soup pairs beautifully with a crusty bread for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just be aware that the texture may change slightly upon thawing.

FAQs

Let’s answer some common questions!

Is this soup suitable for freezing?

Yes, it is! However, the texture might be slightly different after thawing. It’s still delicious, though.

Can I make this soup ahead of time?

Absolutely! You can make it a day or two in advance and reheat it gently before serving.

What if I don’t have truffle salt?

No problem! Just use regular salt and add a drizzle of truffle oil at the end. Start with a small amount of truffle oil – it’s potent!

Can I use a different type of potato?

You can, but floury potatoes will give you the best creamy texture. Waxy potatoes won’t break down as easily.

How can I adjust the thickness of the soup?

If the soup is too thick, add a little more chicken stock. If it’s too thin, simmer it for a few more minutes to allow it to reduce.