Even though winter is almost over, I’ve decided to eat like summer is never coming. I love the cold. I should probably relocate to Alaska or Canada where I can sip cocoa and bury myself in sweaters and blankets nearly year-round.
One of my favorite aspects of winter is diving shamelessly into warm, comforting foods. Soups is at the top of my favorite comfort foods list. I’m pretty sure my Dad is responsible for my soup addiction. If it was chilly out, or if I let out anything resembling a sniffle, he was sure to whip up a pot of something fantastic. He has a rotation of soup recipes that he wrote, or adapted from his Bubbe, that taste like magic.
This isn’t one of his recipes, but he passed the torch to me, and this is one of the results.
Truffled Potato and Leek Soup
3 TBSP Butter
3-4 large Leeks, white and light green parts only, cleaned and chopped
10 cloves Garlic, peeled and smashed
3 lbs Yukon Gold potatoes, cut into 1/2-inch pieces (you can peel them if you want...I like mine skin-on)
7 cups Chicken Broth
2 bay leaves
A few sprigs of fresh Thyme, plus extra for garnish
1 tsp Kosher Salt
Freshly ground Black Pepper, to taste
1 tsp White Truffle Oil
1 cup heavy cream
In a large stockpot, melt the butter over medium heat.
Once the butter is melted and hot, add the chopped leeks and garlic to the pot, and sauté until softened, but not browned (about 10 minutes), stirring occasionally.
Next, add the Yukon Golds, chicken broth, bay leaves, thyme, salt and pepper to pot. Bring the pot to a boil, cover, and then the heat to low.
Let the soup simmer for about 15 minutes, until the potatoes are very soft.
Pull the thyme sprigs and bay leaves out of the pot, then purée the soup with an immersion blender until smooth.
If you only have a regular blender, you can blend the soup in small batches by scooping it out, blending it, then putting it back into the stock pot.
Once all the soup is puréed in the pot, whisk in the heavy cream and truffle oil, and bring to a simmer.
Taste for proper seasoning, and add more salt and pepper, if needed. If you like a thicker soup, feel free to simmer until reduced. If soup is too thin, simmer until thickened.
Serve, garnished with thyme sprigs.