A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Leek and Potato Soup with Burgundy Truffles

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.



1 bunch of leeks, cleaned and cut in slices or chopped

¼ – ½ jalapeno pepper, minced with some seeds

3 tablespoons butter

2 ½ cups diced russet potatoes

3 cups milk

Salt and pepper

1 ounce fresh Burgundy truffle, shaved


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

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>