I’ve been making this recipe for Leek and Potato Soup for almost 30 years (oh, heavens!). Tonight, I decided to add fresh Burgundy truffles, since our first shipment arrived today. The earthy flavor and wonderful aroma of the Burgundy truffles were a nice addition to this classic soup.
Ingredients
1 bunch of leeks, cleaned and cut in slices or chopped
¼ – ½ jalapeno pepper, minced with some seeds
3 tablespoons butter
1 ½ cups diced russet potatoes
3 cups milk
Salt and pepper
1 ounce fresh Burgundy truffle, shaved
Instructions
Melt butter in a large pot and sauté the leeks and jalapeno pepper until light golden brown. Add one cup of water and cook for 10 minutes. Add the diced potatoes, salt and enough water to cover the potatoes. Cover and cook for 10 minutes. Add milk and simmer until the potatoes are tender. Season with salt and pepper to taste. Top each bowl of soup with 3 – 5 slices Burgundy truffle. Serves 6 – 8
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