Vegetarian potato leek soup

    1 hour 15 min

    Fresh rosemary gives this leek and potato soup a lot of flavour. The truffle oil adds depth, but is not essential...except to me. I adore truffle oil. For extra truffle flavour, substitute truffle salt for the salt.


    2 people made this

    Serves: 10 

    • 100g butter
    • 3 leeks, halved and thinly sliced
    • 2 tablespoons minced fresh rosemary
    • 2 sticks celery, minced
    • 2.5kg potatoes, peeled and cubed
    • salt and pepper to taste
    • minced fresh parsley, to taste
    • truffle oil, to taste (optional)

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Melt butter in a large saucepan over a medium low heat. Add leeks, and cook and stir for 5 minutes then stir in rosemary, and celery. Cook until leeks and celery are soft, about 15 minutes.
    2. Add potatoes, and enough water to just cover the potatoes. Simmer, stirring occasionally until potatoes are soft and cooked through. The broth should be starting to thicken. Scoop about 250ml into a potato ricer, squeeze potatoes through back into the soup. If you don't have a potato ricer, you can mash with a fork. Season to taste with salt and pepper.
    3. Pour into bowls, sprinkle with more pepper and fresh parsley. If desired, add a few drops of truffle oil.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)