Velvety Roasted Potato Leek Soup with White Truffle Oil Recipe

Roasted Potato Leek Soup with White Truffle Oil: A Luxurious Twist on a Comforting Classic

Warm up with a bowl of Roasted Potato Leek Soup, made even more indulgent with the addition of White Truffle Oil. The combination of roasted potatoes and leeks creates a silky-smooth base, while the white truffle oil infuses the soup with a unique, earthy aroma that elevates the flavors. This recipe is perfect for chilly evenings or as a starter for elegant dinner parties, offering a comforting dish with a gourmet flair.

Whether you’re looking for a cozy meal to enjoy at home or a refined dish to impress guests, this soup delivers the perfect balance of comfort and luxury. The addition of Giorgio White Truffle Oil gives the soup a distinct depth of flavor, transforming it into a rich and indulgent experience.

Ingredients for Roasted Potato Leek Soup with White Truffle Oil

This recipe serves about 4-6 people, and requires only a few simple ingredients that come together to create a beautifully rich and flavorful soup.

4 medium Yukon Gold potatoes, peeled and cut into chunks: Their creamy texture is ideal for creating a smooth, velvety soup.
2 tablespoons olive oil: To toss the potatoes and sauté the leeks and onions.
2 tablespoons Giorgio White Truffle Oil, plus extra for drizzling: Adds a luxurious depth of flavor to the soup.
2 large leeks, cleaned and sliced (white and light green parts only): Leeks offer a mild, onion-like flavor that perfectly complements the potatoes.
1 small yellow onion, chopped: Adds sweetness and depth to the base of the soup.
3 garlic cloves, minced: Adds aromatic depth and flavor to the soup.
4 cups low-sodium vegetable or chicken broth: Provides the necessary liquid for the soup.
1 cup heavy cream (or use half-and-half for a lighter version): Adds creaminess to the soup, making it rich and indulgent.
Salt and freshly ground black pepper, to taste: To season the soup and balance the flavors.
Fresh thyme, for garnish: Offers a fragrant, herbaceous note.
Chives or parsley, for garnish (optional): Adds a burst of color and freshness.
1 tablespoon butter (optional, for extra richness): Adds a silky finish to the soup.

Instructions: How to Make Roasted Potato Leek Soup with White Truffle Oil

This simple yet elegant soup comes together with just a few easy steps. Here’s how to make Roasted Potato Leek Soup with White Truffle Oil:

Step 1: Roast the Potatoes

Start by preheating the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the potatoes from sticking.

Toss the potato chunks with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread the potatoes in a single layer on the baking sheet and roast for 25–30 minutes, turning them halfway through, until they are golden brown and fork-tender. Once done, remove the potatoes from the oven and set them aside.

Step 2: Sauté the Leeks and Onions

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the leeks and onions, and sauté for 5–7 minutes until they become soft and fragrant, stirring occasionally to prevent burning.

Add the minced garlic and cook for an additional 1–2 minutes, until fragrant. This step will help build the aromatic base for the soup.

Step 3: Combine Ingredients

Once the leeks and onions have softened, add the roasted potatoes to the pot. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let the soup simmer for 10–15 minutes to allow the flavors to meld together.

Step 4: Blend the Soup

Once the vegetables are tender and the flavors have developed, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to let the soup cool slightly before blending to avoid splattering.

If the soup is too thick for your liking, simply add a bit more broth or water to reach your desired consistency.

Step 5: Add Cream and Truffle Oil

Stir in the heavy cream (or half-and-half for a lighter version), and bring the soup back to a gentle simmer for a few minutes to warm through.

Drizzle in 2 tablespoons of Giorgio White Truffle Oil, and stir well to incorporate. Taste the soup and adjust the seasoning with salt and pepper as needed. The truffle oil should add a rich, luxurious depth to the soup, so feel free to add more if you desire a stronger truffle flavor.

Step 6: Garnish and Serve

Ladle the soup into bowls. For an extra touch of luxury, swirl in a small drizzle of White Truffle Oil right before serving. This not only enhances the flavor but also adds a beautiful sheen to the soup.

Garnish with fresh thyme for an herbal note, and optionally add chopped chives or parsley for a pop of color and freshness.

Serve the soup hot with a side of crusty bread or a light salad for a well-rounded meal.

Step 7: Enjoy

Sit back and enjoy your rich, creamy, and luxurious Roasted Potato Leek Soup with White Truffle Oil. It’s the perfect dish for a cozy winter evening, or as a refined starter for a dinner party.

Why You’ll Love This Soup

Here are just a few reasons why this Roasted Potato Leek Soup with White Truffle Oil will become a favorite:

Luxurious Flavor

The Giorgio White Truffle Oil adds a subtle yet distinct richness to this soup, transforming it from a simple comfort food into a gourmet delight. The truffle oil infuses the soup with an earthy, aromatic depth that perfectly complements the creamy potatoes and leeks.

Comforting and Creamy

The combination of roasted potatoes, leeks, and heavy cream creates a soup that’s velvety, rich, and satisfying. It’s the perfect balance of comfort and elegance.

Easy to Make

Despite its sophisticated flavor, this soup is incredibly easy to prepare. With just a few steps and minimal ingredients, you can create a dish that tastes like it took hours to prepare. It’s ideal for both beginners and experienced cooks!

Perfect for Any Occasion

Whether you’re hosting a dinner party, celebrating a special occasion, or simply enjoying a cozy night at home, this soup adds a touch of elegance to any meal. It’s versatile enough to serve as a starter or a main course.

Additional Tips for the Perfect Roasted Potato Leek Soup

Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, the flavors improve after sitting for a day or two. Just reheat gently before serving, and add a little extra truffle oil if desired.
Vegan Option: For a dairy-free version, substitute the heavy cream with coconut milk or almond milk, and use a plant-based butter to sauté the leeks and onions. You can still add the white truffle oil to maintain that luxurious flavor.
Add-Ins: For added texture and flavor, try topping the soup with crispy bacon, croutons, or roasted garlic before serving. These additions will provide a delightful contrast to the smooth soup.
Texture Variations: If you prefer a chunkier soup, you can blend only half of the soup and leave the rest in chunks. This gives a rustic, hearty texture while maintaining the creamy base.

Elevate Your Cooking with Giorgio White Truffle Oil

For the best results in this recipe, make sure to use Giorgio White Truffle Oil. Crafted with the finest ingredients, this premium oil has a delicate, aromatic flavor that will elevate any dish. Whether drizzled on soups, pastas, or roasted vegetables, Giorgio White Truffle Oil adds a sophisticated touch to your cooking.

Shop Giorgio White Truffle Oil Today!

Ready to add some luxury to your meals? Giorgio White Truffle Oil is the perfect way to elevate your dishes. Its rich, aromatic flavor makes it an essential ingredient for gourmet cooking.

Shop Giorgio White Truffle Oil today and transform your everyday dishes into extraordinary creations!