potato and leek soup with truffles

crema al tartufo

Serves 6



In a large saucepan, heat oil over medium heat. Add leeks, reduce heat to medium-low, and cook, stirring occasionally, until softened, about 10 minutes. Add potatoes and salt, stir to coat, and cook 1 minute more. Add broth and milk; bring to a simmer, reduce heat to lowest setting and cook, stirring occasionally, until potatoes are tender and falling apart, about 45 minutes.

Transfer soup to a blender; add cream and purée until smooth. Return to saucepan and gently warm through. Adjust seasoning to taste.

Cover bread rounds with cheese, and toast until golden and bubbly. Divide soup among bowls, top with truffle, and serve immediately with cheese toasts.