Leek and potato cream with a touch of truffle

Leek and potato cream with a touch of truffle

Leek and Potato Cream with Truffle (Vichyssoise). Silky and elegant soup to start your special dinner. Surprise with this dish!

Type: Christmas dishes,Soups

Cuisine: International

Keywords: Christmas dishes,Soups

Recipe Yield: 4

Calories: 250 kcal

Preparation Time: 15 min

Cooking Time: 30 min

Total Time: 45 min

Recipe Ingredients:

• 3 leeks (white part only) sliced
• 2 large potatoes peeled and diced
• 1 small onion chopped
• 2 tablespoons of butter
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and white pepper to taste
• Truffle oil to finish
• Chopped chives for garnish

Recipe Instructions:

Sauté vegetables :

Flavor base: In a pot, melt the butter and sauté the leek and onion over medium-low heat until very tender but without browning (to maintain the white color).

Cooking :

Boil: Add the potatoes and broth. Bring to a boil, cover, and simmer for about 20 minutes or until the potatoes fall apart.

Blended and finished :

Process: Blend the soup until very fine and silky in texture. Return to the pot. Add cream: Incorporate the cream and heat without boiling. Season with salt and white pepper.

Serve:

Final touch: Serve in bowls and drizzle a few drops of truffle oil on top. Garnish with chopped chives.

Editor's Rating:
4.8

Leek and Potato Cream Soup Recipe with a touch of truffle

Leek and potato cream is a smooth and comforting soup that combines the velvety texture of potato with the delicate aroma of leek, enriched with a subtle touch of truffle to give it a special twist. It is perfect for those looking for a simple recipe at home, with basic ingredients that provide flavor and nutrition.

Preparation time

For your cream to be perfect, here is the time you need for each stage:

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the soup

• 4 pieces potato peeled and diced into small cubes
• 1/4 piece leek washed and sliced
• 1 piece onion sliced
• 4 1/2 cups water
• 1 tablespoon chicken bouillon powder
• 1 can of half cream
• 2 tablespoons fresh chopped fennel
• To taste truffle oil (special touch)

If you don't have leek, you can replace it with white onion or scallion, which provide a similar flavor. Yellow potato is ideal for its flavor and texture, but white potato or common potato also work well.

Utensils we will use

• Medium pot or deep skillet
• Sharp knife
• Cutting board
• Hand blender or conventional blender
• Strainer
• Wooden spoon or spatula
• Container for refrigerating

Preparation

1. Prepare the ingredients

• Wash and peel the potatoes. Wash the potatoes well under the tap to remove dirt and residue. Peel them using a peeler or knife. Cut into small cubes so they cook evenly.
• Clean and chop the leek. Remove the root base and the dark top part. Wash the slices under water to remove sand or dirt between the layers.
• Prepare the onion. Peel the onion and cut it into thin slices so that they integrate well into the broth.

2. Cook the soup

• Sauté the leek and onion. In the pot, melt a little butter or add olive oil over medium heat. Add the leek and onion. Cook until they are transparent and lightly golden to enhance their flavor.
• Add the potatoes and water. Add the potato cubes and 4 1/2 cups of water. Incorporate the powdered chicken broth and a little salt to taste for seasoning.
• Cover and cook. Let it boil over medium heat, covered, for 20 minutes or until the potatoes are very soft and almost fall apart when pricked.

3. Blend and finish the cream

• Blend the mixture. Use an immersion blender directly in the pot, or carefully transfer the contents to a conventional blender. Process until a homogeneous and lump-free cream is obtained. If you want a very fine texture, strain the mixture.
• Incorporate the half cream and fennel. Add the half cold cream and chopped fennel. Mix gently to integrate all the flavors without breaking the creamy texture.
• Add the truffle oil. Finally, add a few drops of truffle oil to highlight the delicate and gourmet aroma that characterizes this recipe.

To finish and serve

Adjust the seasoning with salt and pepper if needed, and serve the hot cream in bowls. You can accompany it with something crunchy, like homemade croutons or cubes of panela cheese for an extra touch of flavor. A sweet and smoky cream like this is perfect to start any meal or even for a light and comforting dinner.

Nutritional Information

• Calories: 152 kcal
• Proteins: 2.6 g
• Fats: 10.9 g
• Carbohydrates: 11.4 g
• Fiber: 1.3 g

These values are approximate per serving and may vary depending on brands and exact quantities used.

5 keys to make the leek and potato cream with a touch of truffle perfect

Achieving a smooth cream with an appetizing aroma depends on several details in the preparation:

1. Choosing suitable potatoes. Yellow potatoes provide a creamy texture without lumps, but white ones also work well if they are fresh.
2. Cleaning the leek well. This ingredient often has dirt trapped in its layers, so it is essential to wash it thoroughly to avoid sediment in the soup.
3. Sauté slowly. Although tempting to go fast, browning the leek and onion to the right point releases natural sugars and improves the final flavor.
4. Control the cooking. Cooking the potatoes until very soft makes it easier to achieve a creamy texture when blending, without lumps or pieces. Use a fork to check.
5. Add the truffle at the end. Truffle oil is delicate and its aroma is lost if you cook it, so incorporate it just before serving for it to stand out.

When is it ideal to enjoy leek and potato cream with a touch of truffle?

This dish is ideal for cool autumn and winter days, when we want something that warms the body without being heavy. It also makes a sophisticated option for family dinners or small gatherings, as the combination of flavors is elegant and different. As a starter in gourmet menus at home, it perfectly complements other recipes such as a stuffed pork loin, offering a balance between cream and protein.

Comparison of leek and potato cream with a touch of truffle with other creamy soups

Did you know that leek and potato cream can be a good starting point for other dishes?

Beyond being enjoyed on its own, this cream can be reinvented by creating bases for sauces or accompaniments. It can be slightly thickened to use as a dip for vegetables or crispy toasts. It pairs very well with artisanal breads, for example, a purple corn bread with cinnamon butter for a sweet-savory contrast.

This video shows the blending and cooking technique for leek to obtain an ideal texture, without adding complicated ingredients.

Learning to use the blender and achieve the ‘cream’ texture is fundamental, and this online resource details step-by-step the timings and tips for the final step.